Heat and_or high-pressure treatment of skim milk：changes to the casein micelle size, whey proteins and the acid gelation properties of the milk
本文档由 shutdown 分享于2011-03-12 06:01
Heat and_or high-pressure treatment of skim milk：changes to the casein micelle size, whey proteins and the acid gelation properties of the milk
下载文档
收藏
打印
分享：
君，已阅读到文档的结尾了呢~~