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ArticleJ-GLOBAL ID:200902001867010163整理番号:85A0058710

Simple, accurate method for evaluating the amount of fat and protein residue on a food contact surface.

食品接触表面の脂肪とたんぱく質残量を評価するための迅速簡易法

著者:HUFF H E(Agricultural Research Serv., U.S. Dep. Agriculture, Missouri)、ANDERSON M E(Agricultural Research Serv., U.S. Dep. Agriculture, Missouri)、MARSHALL R T(Univ. Missouri‐Columbia)
資料名:J Food Prot 巻:47 号:10 ページ:762-764
発行年:1984年10月
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About J-GLOBAL

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