ELECTROPHORETIC AND CHROMATOGRAPHIC CHANGES IN EGG-YOLK PROTEINS DUE TO HEAT

被引：43

作者：

DIXON, DK

COTTERILL, OJ

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb02971.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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页码：981 / &

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