DEVELOPMENT OF AN INSTRUMENT FOR EVALUATING TEXTURE OF FISHERY PRODUCTS

被引：0
作者：
DASSOW, JA
MCKEE, LG
NELSON, RW
机构：
来源：
FOOD TECHNOLOGY | 1962年 / 16卷 / 03期
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D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：108 / &
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