BIOCHEMICAL CHANGES OCCURRING DURING FERMENTATION OF HIGH-PROTEIN FOODS

被引：0
|
作者：
WHITAKER, JR
机构：
来源：
FOOD TECHNOLOGY | 1978年 / 32卷 / 05期
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D O I：
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：175 / 180
页数：6
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