NEEDS AND USES OF CONTINUOUS COOKING EXTRUSION IN FOOD INDUSTRY

被引：0
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作者：
SANDERUD.KG
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来源：
CEREAL SCIENCE TODAY | 1970年 / 15卷 / 09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：298 / &
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