STUDIES ON GELATION OF EGG-YOLK AND PLASMA UPON FREEZING AND THAWING

被引：35
|
作者：
CHANG, CH
POWRIE, WD
FENNEMA, O
机构：
[1] UNIV BRITISH COLUMBIA,DEPT FOOD SCI,VANCOUVER V6T 1W5,BC,CANADA
[2] UNIV WISCONSIN,DEPT FOOD SCI,MADISON,WI 53706
来源：
JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 06期
关键词：
D O I：
10.1111/j.1365-2621.1977.tb08450.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：1658 / 1665
页数：8
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