CHANGES IN COMPOSITION OF OVOMUCIN DURING LIQUEFACTION OF THICK EGG-WHITE - EFFECT OF IONIC-STRENGTH AND MAGNESIUM SALTS

被引：40

作者：

ROBINSON, DS

MONSEY, JB

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1972年 / 23卷 / 07期

关键词：

D O I：

10.1002/jsfa.2740230710

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：893 / +

页数：1

共 15 条

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JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1972, 23 (01) :29-+

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