PREPARATION, PRESERVATION, AND QUALITY OF DEEP FAT FRIED PRODUCTS OF CERTAIN FRUITS AND VEGETABLES

被引：0
|
作者：
SALUNKHE, DK
机构：
来源：
FOOD TECHNOLOGY | 1956年 / 10卷 / 12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：22 / 23
页数：2
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