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| 1. |
Objectives |
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C R C Critical Reviews in Food Science and Nutrition,
Volume 11,
Issue 2,
1979,
Page 1-1
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PDF (44KB)
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ISSN:0099-0248
DOI:10.1080/10408397909527260
出版商:Taylor & Francis Group
年代:1979
数据来源: Taylor
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| 2. |
Iron sources used in food fortification and their changes due to food processing* |
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C R C Critical Reviews in Food Science and Nutrition,
Volume 11,
Issue 2,
1979,
Page 117-153
Kenneth Lee,
FergusM. Clydesdale,
S. R. Tannenbaum,
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PDF (2396KB)
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ISSN:0099-0248
DOI:10.1080/10408397909527261
出版商:Taylor & Francis Group
年代:1979
数据来源: Taylor
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| 3. |
Food extrusion |
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C R C Critical Reviews in Food Science and Nutrition,
Volume 11,
Issue 2,
1979,
Page 155-215
JudsonM. Harper,
J. Peter Clark,
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PDF (3598KB)
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ISSN:0099-0248
DOI:10.1080/10408397909527262
出版商:Taylor & Francis Group
年代:1979
数据来源: Taylor
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