INFLUENCE OF TEMPERATURE OF MEASUREMENT ON CREEP PHENOMENA IN GLYCININ GELS

被引：19

作者：

KAMATA, Y ^{[1
]}

RECTOR, D ^{[1
]}

KINSELLA, JE ^{[1
]}

机构：

[1] CORNELL UNIV,INST FOOD SCI,ITHACA,NY 14853

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb07764.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：589 / 591

页数：3

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