EMULSIFYING PROPERTIES OF SINGLE-CELL PROTEINS

被引：0
|
作者：
AOKI, H
NAGAMORI, N
机构：
来源：
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1980年 / 27卷 / 11期
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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：550 / 558
页数：9
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