AN EVALUATION OF SOME OF THE FACTORS AFFECTING THE STABILITY OF THE CRYSTAL TEXTURE OF RECRYSTALLIZED HONEY

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作者：

AUSTIN, GH

JAMIESON, CA

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来源：

FOOD TECHNOLOGY | 1953年 / 7卷 / 02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：95 / 96

页数：2

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