RHEOLOGY OF FRESH, AGED AND GAMMA-IRRADIATED EGG WHITE

被引：31

作者：

TUNG, MA

RICHARDS, JF

MORRISON, BC

WATSON, EL

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1970年 / 35卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1970.tb02016.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：872 / &

共 24 条

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