ANALYSIS OF THE RELATIONSHIP BETWEEN FLOUR QUALITY AND THE ELECTROPHORETIC PROTEIN SPECTRUM

被引：0
|
作者：
ORSI, F
PALLAGI, A
LASZTITY, R
机构：
来源：
NAHRUNG-FOOD | 1986年 / 30卷 / 3-4期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：436 / 437
页数：2
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