A DEFINITION OF WHEAT HARDNESS USING NEAR-INFRARED REFLECTANCE SPECTROSCOPY

被引：0

作者：

NORRIS, KH

HRUSCHKA, WR

BEAN, MM

SLAUGHTER, DC

机构：

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中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：696 / &

共 20 条

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