油炸马铃薯片中丙烯酰胺形成的影响因素的研究 Study on influence factor on acrylamide formation during frying of potato crisps.pdfVIP
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油炸马铃薯片中丙烯酰胺形成的影响因素的研究 Study on influence factor on acrylamide formation during frying of potato crisps
工艺技术
油炸马铃薯片中丙烯酰胺形成的
影响因素的研究
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湖南农业大学食品科技学院 长沙
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湖南农业大学园艺园林学院 长沙
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