FREEZE-THAW STABILITY AND TEXTURE OF MODIFIED EGG-WHITE

被引：0
|
作者：
BALL, HR [1 ]
WINN, SE [1 ]
机构：
[1] N CAROLINA STATE UNIV, DEPT FOOD SCI, RALEIGH, NC 27650 USA
来源：
POULTRY SCIENCE | 1981年 / 60卷 / 07期
关键词：
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：1620 / 1620
页数：1
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