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| 1. |
Objectives |
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C R C Critical Reviews in Food Science and Nutrition,
Volume 23,
Issue 3,
1986,
Page 1-1
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PDF (43KB)
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ISSN:0099-0248
DOI:10.1080/10408398609527425
出版商:Taylor & Francis Group
年代:1986
数据来源: Taylor
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| 2. |
Capsicum — production, technology, chemistry, and quality — part II. Processed products, standards, world production and trade |
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C R C Critical Reviews in Food Science and Nutrition,
Volume 23,
Issue 3,
1986,
Page 207-288
V. S. Govindarajan,
UweJ. Salzer,
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PDF (5648KB)
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ISSN:0099-0248
DOI:10.1080/10408398609527426
出版商:Taylor & Francis Group
年代:1986
数据来源: Taylor
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