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磷酸盐对巴氏杀菌全蛋液理化及功能性质的影响.
- Source :
- Shipin Kexue/ Food Science; 2021, Vol. 42 Issue 22, p38-44, 7p
- Publication Year :
- 2021
-
Abstract
- <i>Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department 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.)
- Subjects :
- SULFHYDRYL group
FREE groups
FOOD pasteurization
FREE surfaces
SODIUM
SOLUBILITY
FOAM
Subjects
Details
- Language :
- Chinese
- ISSN :
- 10026630
- Volume :
- 42
- Issue :
- 22
- Database :
- Complementary Index
- Journal :
- Shipin Kexue/ Food Science
- Publication Type :
- Academic Journal
- Accession number :
- 153905877
- Full Text :
- https://doi.org/10.7506/spkx1002-6630-20201027-278