几种添加物对蛋清蛋白热诱导不可逆凝胶性质的影响 / Effects of Several Additives on the Aeat-induced Irreversible Gel Properties of Egg Albumin
- Resource Type
- Academic Journal
- Source
- 农产品加工(上半月) / Academic Periodical of Farm Products Processing. (2):22-27
- Subject
添加物 蛋清蛋白 凝胶强度 二次正交旋转组合设计 - Language
- Chinese
- ISSN
- 1671-9646