CHLOROHYDRINS IN PROTEIN HYDROLYSATES

被引：148

作者：

VELISEK, J

DAVIDEK, J

HAJSLOVA, J

KUBELKA, V

JANICEK, G

MANKOVA, B

机构：

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1978年 / 167卷 / 04期

关键词：

D O I：

10.1007/BF01135595

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：241 / 244

页数：4

共 20 条

[1]

ASAO T, 1967, NIPPON JOZO KYOKAI Z, V62, P1106

[2]

BOESEKEN J, 1926, B SOC CHIM FR, V39, P1254

[3]

HUNTRESS EH, 1948, PREPARATION PROPERTI

[4]

KANAREVSKAYA AA, 1960, PROM TOKSIKOL MOSCOW, P15

[5]

KREMMEVA SN, 1960, PROM TOKSIKOL MOSKAU, P123

[6]

KREMNEVA SN, 1961, TOKSIKOL NOV PROM KH, P41

[7] COMPOSITION OF WHEAT-FLOUR LIPIDS [J].

MACMURRAY, TA ;

MORRISON, WR .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1970, 21 (10) :520-+

[8] MAJOR VOLATILE COMPONENTS OF BASIC FRACTION OF HYDROLYZED SOY PROTEIN [J].

MANLEY, CH ;

FAGERSON, IS .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1970, 18 (03) :340-&

[9] MAJOR VOLATILE NEUTRAL AND ACID COMPOUNDS OF HYDROLYZED SOY PROTEIN [J].

MANLEY, CH ;

FAGERSON, IS .

JOURNAL OF FOOD SCIENCE, 1970, 35 (03) :286-&

[10]

Novak J, 1975, QUANTITATIVE ANAL GA

← 1 2 →