IN-LINE OBJECTIVE MEASUREMENT OF THE PROCESS OF MILK CURD FORMATION BY THE HOT-WIRE METHOD

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HORI, T

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JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1988年 / 35卷 / 01期

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TS2 [食品工业];

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0832 ;

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页码：52 / 56

页数：5

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