EFFECT OF PASTEURISATION ON CHEMICAL COMPOSITION OF LIQUID WHOLE EGG .3. EFFECT OF STALING AND FREEZING ON PROTEIN FRACTIONATION PATTERNS OF RAW AND PASTEURISED WHOLE EGG

被引：14

作者：

PARKINSON, TL

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1968年 / 19卷 / 10期

关键词：

D O I：

10.1002/jsfa.2740191008

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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页码：590 / +

页数：1

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