EMULSIFYING PROPERTIES OF PROTEINS - EVALUATION OF A TURBIDIMETRIC TECHNIQUE

被引：2145

作者：

PEARCE, KN

KINSELLA, JE

机构：

[1] CORNELL UNIV,DEPT FOOD SCI,ITHACA,NY 14853

[2] NEW ZEALAND DAIRY RES INST,PALMERSTON NORTH,NEW ZEALAND

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1978年 / 26卷 / 03期

关键词：

D O I：

10.1021/jf60217a041

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

收藏

页码：716 / 723

页数：8

相关论文

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[8] CHRISTIAN JA, 1967, FOOD TECHNOL-CHICAGO, V21, P1024
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