COLLABORATIVE STUDY OF METHODS FOR DETERMINATION OF FAT IN CACAO PRODUCTS

被引：0
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作者：
HARRILL, PG
IBRAHIM, WY
机构：
来源：
JOURNAL OF THE ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS | 1970年 / 53卷 / 03期
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中图分类号：
O65 [分析化学];
学科分类号：
070302 ; 081704 ;
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页码：490 / &
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