EFFECT OF PASTEURISATION ON CHEMICAL COMPOSITION OF LIQUID WHOLE EGG .I. DEVELOPMENT OF A SCHEME FOR FRACTIONATION OF PROTEINS OF WHOLE EGG

被引：23

作者：

PARKINSON, TL

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1967年 / 18卷 / 05期

关键词：

D O I：

10.1002/jsfa.2740180509

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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页码：208 / +

页数：1

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