EMULSIFYING PROPERTIES OF BOVINE-MILK FAT GLOBULE-MEMBRANE IN MILK-FAT EMULSION - CONDITIONS FOR THE RECONSTITUTION OF MILK-FAT GLOBULES

被引：34
作者：
KANNO, C
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 06期
关键词：
D O I：
10.1111/j.1365-2621.1989.tb05153.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
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页码：1534 / 1539
页数：6
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