A CAKE BAKING METHOD FOR EVALUATING WHEAT VARIETIES

被引：0
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作者：
SUNDBERG, DF
HAYASHI, R
BARMORE, MA
机构：
来源：
CEREAL CHEMISTRY | 1953年 / 30卷 / 01期
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D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
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页码：1 / 11
页数：11
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