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Effects of the Number of Beating Stages for Whipping Cream and the Mixing Temperature of the Gelatin Sol on the Physical Properties of Bavarian Cream
Bavarian cream gelatin whipped cream mixing viscosity
2009/8/26
The effects on the quality of Bavarian cream of the number of beating stages for whipping cream and the mixing temperature of the gelatin sol were investigated. The maximum stress or viscosity of the ...