THE OBJECTIVE APPROACH TO SENSORY TESTS OF FOOD

被引：0
作者：
EHRENBERG, ASC
SHEWAN, JM
机构：
来源：
CHEMISTRY & INDUSTRY | 1953年 / 23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 ;
摘要：
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页码：563 / 563
页数：1
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