QUANTIFYING REACTIONS INFLUENCING QUALITY OF FOODS - TEXTURE, FLAVOR AND APPEARANCE

被引：19

作者：

LUND, DB

机构：

来源：

关键词：

D O I：

10.1111/j.1745-4549.1982.tb00649.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：133 / 153

页数：21

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[9]

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