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

被引：0
作者：
AUSTIN, GH
JAMIESON, CA
机构：
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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