搜索结果: 1-1 共查到“食品科学技术基础学科 gel strength”相关记录1条 . 查询时间(0.087 秒)
Gel strength of the native egg white
native egg white gel strength pH dry matter time of storage
2014/3/19
The study examined gel strength of the native egg white as a function of pH and the dry matter content. The egg white samples were isolated from fresh eggs and the eggs in different stages of storage....