EFFECT OF CHEMICAL MODIFICATIONS ON SOME PHYSICOCHEMICAL PROPERTIES AND HEAT COAGULATION OF EGG-ALBUMIN

被引：90

作者：

MA, CY

HOLME, J

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb04959.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1454 / 1459

页数：6

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