High pressure treatment on the tofu fatty acids and acylglycerols content

Innovative Food Science & Emerging Technologies - Tập 8 - Trang 188-191 - 2007
G. Préstamo1, J. Fontecha2
1Departamento de Ciencia y Tecnología de Productos Vegetales. Instituto del Frío, Ciudad Universitaria. c/ José Antonio Nováis, 10 28040-Madrid, Spain
2Departamento de Ciencia y Tecnología de Productos Lácteos. Instituto del Frío, Ciudad Universitaria, c/ José Antonio Nováis, 10 28040-Madrid, Spain

Tài liệu tham khảo

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