COMPOSITION OF SERUM FROM COOKED-FROZEN-THAWED-REHEATED SCRAMBLED EGGS AT VARIOUS PH LEVELS

被引：6

作者：

FEISER, GE

COTTERILL, OJ

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb07680.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1333 / 1337

页数：5

共 33 条

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