The pectin phenomenom of blood and its chemical-physical basis

被引:4
作者
Ziegelmayer, W
机构
来源
KOLLOID-ZEITSCHRIFT | 1935年 / 71卷 / 02期
关键词
D O I
10.1007/BF01496832
中图分类号
O64 [物理化学(理论化学)、化学物理学];
学科分类号
070304 ; 081704 ;
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页码:214 / 230
页数:17
相关论文
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[10]   The pectin effect on the change in state of milk and milk products,especially on the digestibility of cheese [J].
Ziegelmaer, W .
KOLLOID-ZEITSCHRIFT, 1935, 70 (02) :211-218