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

页码：144 / 160

页数：17

共 126 条

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