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蛋黄凝胶特性影响因素及改善方法研究进展.

Authors :
张玉凤
王恰
吴永艳
段文珊
黄群
Source :
Food & Machinery; 2021, Issue 5, p187-193, 7p
Publication Year :
2021

Abstract

<i>Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
10035788
Issue :
5
Database :
Complementary Index
Journal :
Food & Machinery
Publication Type :
Academic Journal
Accession number :
150722658
Full Text :
https://doi.org/10.13652/j.issn.1003-5788.2021.05.034