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Volumn 19, Issue C, 2002, Pages 469-474

Effects of high pressure and salts on frozen egg custard gel

Author keywords

[No Author keywords available]

Indexed keywords


EID: 0141846081     PISSN: 09210423     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S0921-0423(02)80140-X     Document Type: Article
Times cited : (3)

References (5)
  • 2
    • 0003812713 scopus 로고
    • Oxford University Press, London
    • Hobbs P.V. Ice Physics (1974), Oxford University Press, London
    • (1974) Ice Physics
    • Hobbs, P.V.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.