changes in physico-chemical properties, microstructure, protein structures and intermolecular force of egg yolk, plasma and granule gels during sal
本文档由 cuiyiajie 分享于2019-02-24 10:56
changes in physico-chemical properties, microstructure, protein structures and intermolecular force of egg yolk, plasma and granule gels during sal
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君,已阅读到文档的结尾了呢~~