THE IMPORTANCE OF RHEOLOGY IN FOOD-TECHNOLOGY

被引：2

|

作者：

BIELIG, HJ

FISCHERAYLOFFCOOK, KP

机构：

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1984年 / 179卷 / 05期

关键词：

D O I：

10.1007/BF01043431

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：364 / 370

页数：7

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