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EFFECT OF HIGH-INTENSITY PULSED ELECTRIC FIELDS AND HEAT TREATMENTS ON FREE AMINO ACIDS CONTENT OF T
【作 者】
:
【机 构】
:
Departrnent of Food Technology,TPV-Xarta,University of Lleida.Av.Rovira Roure 191,25198 Lleida,SPAIN
【出 处】
:
2009北京非热加工技术国际研讨会
【发表日期】
:
2009年11期
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