EFFECTS OF MICROWAVES ON EGG WHITE .I. CHARACTERISTICS OF COAGULATION

被引：5

作者：

BALDWIN, RE

MATTER, JC

UPCHURCH, R

BREIDENSTEIN, DM

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1967.tb01318.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：305 / +

页数：1

相关论文

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