EVALUATION OF THE HEMAGGLUTINATING ACTIVITY OF LOW-TEMPERATURE COOKED KIDNEY BEANS

被引：30

作者：

COFFEY, DG ^{[1
]}

UEBERSAX, MA ^{[1
]}

HOSFIELD, GL ^{[1
]}

BRUNNER, JR ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,DEPT CROP & SOIL SCI,E LANSING,MI 48824

来源：

JOURNAL OF FOOD SCIENCE | 1985年 / 50卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1985.tb13281.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：78 / &

共 22 条

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