EMULSIFYING PROPERTIES OF SINGLE-CELL PROTEINS

被引：0

作者：

AOKI, H

NAGAMORI, N

机构：

来源：

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1980年 / 27卷 / 11期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：550 / 558

页数：9

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