Nutritional aspects of long-chain omega-3 fatty acids and their use in bread enrichment

被引：0
|
作者：
Newton, I
Snyder, D
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来源：
CEREAL FOODS WORLD | 1997年 / 42卷 / 03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：126 / 131
页数：6
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