MODELING STEP REGIMES OF CREAM PREPARATION FOR WHIPPING BY MICROSTRUCTURAL METHOD

被引：0
|
作者：
RASHEVSKAYA, TA
VERGELESOV, VM
TVERDOKHLEB, GV
机构：
来源：
IZVESTIYA VYSSHIKH UCHEBNYKH ZAVEDENII PISHCHEVAYA TEKHNOLOGIYA | 1981年 / 03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：104 / 107
页数：4
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