FLAVOR RETENTION ON SPRAY-DRYING - APPLICATION OF SELECTIVE DIFFUSION-THEORY

被引：0
作者：
FURUTA, T
机构：
来源：
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1993年 / 40卷 / 05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：385 / 392
页数：8
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