EMULSIFYING PROPERTIES OF 10 PERCENT SALTED EGG-YOLK AFTER PASTEURIZATION AND FREEZING

被引：0

作者：

COTTERHI.OJ ^{[1
]}

GLAUERT, J ^{[1
]}

BASSETT, HJ ^{[1
]}

机构：

[1] UNIV MISSOURI, DEPT FOOD SCI & NUTR, COLUMBIA, MO 65201 USA

来源：

POULTRY SCIENCE | 1974年 / 53卷 / 05期

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D O I：

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中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

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页码：1914 / 1914

页数：1

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