Effect of Sodium Chloride and Osmotic Dehydration on Viscoelastic Properties and Thermal-Induced Transitions of Duck Egg Yolk

詳細情報 詳細情報について

• CRID

  1363670321267030656

• DOI

  10.1007/s11947-011-0667-7

• ISSN

  19355149

  19355130

• Web Site

  http://link.springer.com/content/pdf/10.1007/s11947-011-0667-7.pdf

  http://link.springer.com/article/10.1007/s11947-011-0667-7/fulltext.html

  http://link.springer.com/content/pdf/10.1007/s11947-011-0667-7

• データソース種別

  • Crossref