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COMPOSITION AND QUALITY OF LENTIL (LENS-CULINARIS MEDIK) - A REVIEW

被引：136
作者：
BHATTY, RS
机构：
来源：
CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1988年 / 21卷 / 02期
关键词：
D O I：
10.1016/S0315-5463(88)70770-1
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：144 / 160
页数：17
相关论文
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