Physical and sensory properties of sweetpotato puree texturized with cellulose derivatives (Unbekannt)
- Neue Suche nach: Truong, V. D.
- Neue Suche nach: Walter, W. M.
- Neue Suche nach: Truong, V. D.
- Neue Suche nach: Walter, W. M.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
59
, 6
;
1175
;
1994
-
ISSN:
- Aufsatz (Zeitschrift) / Print
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Titel:Physical and sensory properties of sweetpotato puree texturized with cellulose derivatives
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Beteiligte:Truong, V. D. ( Autor:in ) / Walter, W. M. ( Autor:in )
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Erschienen in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 59, 6 ; 1175
-
Verlag:
- Neue Suche nach: INSTITUTE OF FOOD TECHNOLOGISTS
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Erscheinungsdatum:01.01.1994
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Format / Umfang:1175 pages
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ISSN:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Print
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Sprache:Unbekannt
- Neue Suche nach: 664
- Weitere Informationen zu Dewey Decimal Classification
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Klassifikation:
DDC: 664 -
Datenquelle:
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