The Effects of Egg and Diacetyl Tartaric Acid Esters of Monoglycerides Addition on Storage Stability, Texture, and Senso.鸡蛋和双乙酰酒石酸酯的影响的单甘酯添加存储稳定,质地,和感官
本文档由 316072725c 分享于2017-01-03 13:06
The Effects of Egg and Diacetyl Tartaric Acid Esters of Monoglycerides Addition on Storage Stability, Texture, and Senso.鸡蛋和双乙酰酒石酸酯的影响的单甘酯添加存储稳定,质地,和感官
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