BIOCHEMICAL CHANGES OCCURRING DURING FERMENTATION OF HIGH-PROTEIN FOODS

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作者：

WHITAKER, JR

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来源：

FOOD TECHNOLOGY | 1978年 / 32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：175 / 180

页数：6

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