EFFECTS OF CHICKEN EGG-YOLK ON THE ULTRASTRUCTURE AND LOAF VOLUME OF WHITE BREAD

被引：0
|
作者：
NONAMI, Y
SAITO, M
SHIKANO, K
MOTEGI, F
SUZUKI, A
机构：
[1] TSUKISHIMA FOODS IND CO LTD LAB, EDOGAWA KU, TOKYO 134, JAPAN
[2] NIIGATA UNIV, ELECTRON MICROSCOP LAB, NIIGATA 951, JAPAN
来源：
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1984年 / 31卷 / 09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：570 / 576
页数：7
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