BETA-N-ACETYLGLUCOSAMINIDASE ACTIVITY OF EGG WHITE .1. KINETICS OF REACTION AND DETERMINATION OF FACTORS AFFECTING STABILITY OF ENZYME IN EGG WHITE

被引：10

作者：

DONOVAN, JW

HANSEN, LU

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1971年 / 36卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1971.tb02063.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：174 / &

共 20 条

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