MILK GEL STRUCTURE .1. APPLICATION OF SCANNING ELECTRON-MICROSCOPY TO MILK AND OTHER FOOD GELS

被引：74

作者：

KALAB, M ^{[1
]}

HARWALKAR, VR ^{[1
]}

机构：

[1] DEPT AGR CANADA, FOOD RES INST, RES BRANCH, OTTAWA, ONTARIO, CANADA

来源：

关键词：

D O I：

10.3168/jds.S0022-0302(73)85263-4

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：835 / 842

页数：8

共 24 条

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[4] GELATION OF CONCENTRATED SKIMMILK - ELECTRON MICROSCOPIC STUDY
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[6] EMMONS DB, 1969, CANADIAN I FOOD TECH, V1, P8
[7] PROTEIN GELS
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[J]. ADVANCES IN PROTEIN CHEMISTRY, 1948, 4 : 1 - 78
[8] Freeman H C, 1967, Adv Protein Chem, V22, P257, DOI 10.1016/S0065-3233(08)60043-1
[9] GIROUX RN, 1957, THESIS U WISCONSIN
[10] HAGGIS GH, 1972, PRIVATE COMMUNICATIO