RHEOLOGICAL PROPERTIES OF PASTEURIZED LIQUID WHOLE EGG DURING FROZEN STORAGE

被引：13
|
作者：
HERALD, TJ
OSORIO, FA
SMITH, DM
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 01期
关键词：
D O I：
10.1111/j.1365-2621.1989.tb08561.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：35 / +
页数：1
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