MICROSTRUCTURE OF EGG-YOLK

被引：62

作者：

CHANG, CM

POWRIE, WD

FENNEMA, O

机构：

[1] UNIV BRITISH COLUMBIA,DEPT FOOD SCI,VANCOUVER V6T 1W5,BC,CANADA

[2] UNIV WISCONSIN,DEPT FOOD SCI,MADISON,WI 53706

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb14458.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：1193 / 1200

页数：8

相关论文

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[7] ISOLATION AND COMPOSITION OF AVIAN EGG YOLK GRANULES AND THEIR CONSTITUENT ALPHA- AND BETA-LIPOVITELLINS
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