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

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作者：
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];
学科分类号：
0832 ;
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页码：52 / 56
页数：5
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