FACTORS AFFECTING THE STABILITY OF COLOR OF CANNED RIPE OLIVES

被引：0
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作者：
CRUESS, WV
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来源：
FOOD TECHNOLOGY | 1952年 / 6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：110 / 113
页数：4
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