VISCOSITY OF EGG AND EGG PRODUCTS

被引：0

|

作者：

SCALZO, AM

DICKERSON, RW

PEELER, JT

READ, RB

机构：

来源：

FOOD TECHNOLOGY | 1970年 / 24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

收藏

页码：1301 / +

页数：1

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