SPOILAGE IN SALAD AND FRENCH DRESSING DUE TO YEASTS

被引：0
作者：
FABIAN, FW
WETHINGTON, MC
机构：
来源：
FOOD RESEARCH | 1950年 / 15卷 / 02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：135 / 137
页数：3
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