THE PHYSICAL AND FUNCTIONAL PROPERTIES OF LYOPHILIZED WHOLE EGG, YOLK, AND WHITE

被引：0
|
作者：
ROLFES, T
CLEMENTS, P
WINTER, AR
机构：
来源：
FOOD TECHNOLOGY | 1955年 / 9卷 / 11期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：569 / 572
页数：4
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