PASTEURIZATION OF LIQUID WHOLE EGG AND EVALUATION OF BAKING PROPERTIES OF FROZEN WHOLE EGG

被引：23
作者：
HELLER, CL
HOBBS, BC
SMITH, ME
AMOS, AJ
ROBERTS, BC
机构：
来源：
JOURNAL OF HYGIENE | 1962年 / 60卷 / 02期
关键词：
D O I：
10.1017/S0022172400039401
中图分类号：
R1 [预防医学、卫生学];
学科分类号：
1004 ; 120402 ;
摘要：
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页码：135 / &
相关论文
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