KINETICS OF HEAT COAGULATION OF EGG-ALBUMIN DETERMINED BY WATER BINDING AND RHEOLOGICAL MEASUREMENTS

被引：9

作者：

GOLDSMITH, SM

TOLEDO, RT

机构：

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1985年 / 9卷 / 04期

关键词：

D O I：

10.1111/j.1745-4549.1985.tb00724.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：241 / 251

页数：11

共 19 条

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