MEASUREMENT OF ELECTRIC IMPEDANCE OF CREAM DURING WHIPPING

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作者：

TSUJI, M

HORIUCHI, H

机构：

来源：

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1985年 / 32卷 / 12期

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中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

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页码：899 / 905

页数：7

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