PASTEURIZED FROZEN WHOLE EGG AND YOLK FOR MAYONNAISE PRODUCTION

被引：0
作者：
MILLER, C
WINTER, AR
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来源：
FOOD RESEARCH | 1951年 / 16卷 / 01期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：43 / 49
页数：7
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