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THE FUNCTIONAL PROPERTIES AND BACTERIAL CONTENT OF PASTEURIZED AND FROZEN WHOLE EGGS

被引：19
作者：
MILLER, C
WINTER, AR
机构：
来源：
POULTRY SCIENCE | 1950年 / 29卷 / 01期
关键词：
D O I：
10.3382/ps.0290088
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
收藏
页码：88 / 97
页数：10
相关论文
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