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Microbiological and quality characteristics of a traditional Chinese rice cake affected by a food-grade microemulsion

✍ Scribed by Zhang, H.; Li, H.; Feng, F.

Book ID: 127302824
Publisher: Akadmiai Kiad
Year: 2013
Tongue: English
Weight: 194 KB
Volume: 42
Category: Article
ISSN: 0139-3006
DOI: 10.1556/aalim.42.2013.4.6

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