EFFECT OF CHAIN-LENGTH AND CONCENTRATION ON THE DEGREE OF DISSOCIATION OF PHOSPHATES USED IN FOOD-PRODUCTS

被引：21

作者：

TROUT, GR ^{[1
]}

SCHMIDT, GR ^{[1
]}

机构：

[1] COLORADO STATE UNIV,DEPT ANIM SCI,FT COLLINS,CO 80523

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1986年 / 34卷 / 01期

关键词：

D O I：

10.1021/jf00067a011

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：41 / 45

页数：5

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