HEAT-INDUCED GELATION OF HENS EGG-YOLK LOW-DENSITY LIPOPROTEIN (LDL) DISPERSION

被引：35

作者：

NAKAMURA, R ^{[1
]}

FUKANO, T ^{[1
]}

TANIGUCHI, M ^{[1
]}

机构：

[1] TOTTORI UNIV,FAC AGR,TOTTORI 680,JAPAN

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb04958.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：1449 / 1453

页数：5

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