The effect of lecithin on emulsification of foods
1993
Liang Qingxiang | Shi Qiyun | Tao Xiaojun (Gansu Agricultural Univ., Lanzhou (China). Dept. of Food Sciences)
AGROVOC Keywords
Bibliographic information
Pagination
pp. 211-214
Other Subjects
Emulsificacion; Tecnologia de los alimentos
Language
Chinese
Note
Summaries (Zh, En)
2 ill., 6 ref.
Type
Summary
1994-08-15
AGRIS AP
Data Provider
This bibliographic record has been provided by Institute of Agricultural Information, Chinese Academy of Agricultural Sciences
If you notice any incorrect information relating to this record, please contact us at [email protected]