THE CHEMICAL EVALUATION OF THE PUNGENCY OF ONION AND GARLIC BY THE CONTENT OF VOLATILE REDUCING SUBSTANCES

被引：0
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作者：
FARBER, L
机构：
来源：
FOOD TECHNOLOGY | 1957年 / 11卷 / 12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：621 / 624
页数：4
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