EFFECT OF SOME PROCESSING PARAMETERS ON RATES OF FREEZE-DRYING OF SHRIMP

被引：0
|
作者：
LUSK, G
KAREL, M
GOLDBLIT.SA
机构：
来源：
FOOD TECHNOLOGY | 1965年 / 19卷 / 04期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：620 / &
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