ASPECTS OF WHEY UTILIZATION .6. USE OF WHEY FOR THE BIOLOGICAL IMPROVEMENT AND PRESERVATION OF VEGETABLE PRODUCTS

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作者：

BEDNARSKI, W

SIENKIEWICZ, T

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来源：

LEBENSMITTELINDUSTRIE | 1986年 / 33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：115 / 117

页数：3

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