发现好书期刊，享受阅读乐趣

海量图书期刊资源，随时随地畅享阅读乐趣

High Pressure Food Science, Bioscience and Chemistry || Influence of Pressure-assisted Freezing on the Structure, Hydration and Mechanical Properties of a Protein Gel

High Pressure Food Science, Bioscience and Chemistry || Influence of Pressure-assisted Freezing on the Structure, Hydration and Mechanical Properties of a Protein Gel

Barry, H.

作者Barry, H.
文件大小1441.20KB
发表时间1998
DOI10.1533/9781845698379.5.343
页码343-353

← 返回【学霸图书馆】主页