POROSITY OF FOOD PRODUCTS - SURFACE AREAS AND DENSITIES OF FREEZE-DRIED FOODS

被引：14

作者：

BERLIN, E

KLIMAN, PG

PALLANSC.MJ

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1966年 / 14卷 / 01期

关键词：

D O I：

10.1021/jf60143a005

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：15 / &

共 9 条

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