AN IMPROVEMENT OF THE CELL DIFFUSION METHOD FOR THE RAPID-DETERMINATION OF DIFFUSION CONSTANTS IN GELS OR FOODS

被引：21

作者：

DJELVEH, G

GROS, JB

BORIES, B

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb08593.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：166 / 169

页数：4

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