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作者: E.J. Bartowsky
DOI: 10.1016/B978-0-12-384730-0.00357-8
关键词:
摘要: This article is a revision of the previous edition by T. Faruk Bozoglu, Seyhun Yurdugul, volume 3, pp. 2311–2316, ©1999, Elsevier Ltd.
European Food Research and Technology,2017, 引用: 6