EFFECT OF PASTEURISATION OF CHEMICAL COMPOSITION OF LIQUID WHOLE EGG .4. FURTHER RESOLUTION OF CERTAIN FRACTIONS OF SOLUBLE PROTEINS

被引：11

作者：

PARKINSON, TL

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1970年 / 21卷 / 09期

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D O I：

10.1002/jsfa.2740210908

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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页码：477 / +

页数：1

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[10] 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
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