EFFECT OF BAKING METHODS ON THE CONTENT OF ERGOT ALKALOIDS IN ERGOMETRIN

被引：0
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作者：
WOLFF, J
OCKER, HD
机构：
来源：
DEUTSCHE LEBENSMITTEL-RUNDSCHAU | 1984年 / 80卷 / 09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：282 / 282
页数：1
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