DISC GEL ELECTROPHORESIS OF PROTEINS IN NATIVE AND HEAT-TREATED ALBUMEN, YOLK, AND CENTRIFUGED WHOLE EGG

被引：47

作者：

CHANG, P

POWRIE, WD

FENNEMA, O

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1970年 / 35卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1970.tb01992.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：774 / &

共 28 条

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