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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