搜索结果: 1-1 共查到“食品科学技术 liquid whole egg”相关记录1条 . 查询时间(0.078 秒)
The influence of high pressure and/or antimicrobials on some functional properties of liquid whole egg
liquid whole egg high pressure antimicrobials functional properties
2014/3/7
The influence of the high pressure treatment of 300 MPa/200 s, possibly combined with antimicrobial additives, on the quality of liquid whole egg (LWE) in terms of rheology, foaming and emulsification...