AN APPRAISAL OF NEW PROCESSING METHODS FOR MILITARY FOODS

被引：0

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作者：

CLIFCORN, LE

机构：

来源：

FOOD TECHNOLOGY | 1958年 / 12卷 / 05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：27 / 28

页数：2

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