EFFECT OF PASTEURISATION ON CHEMICAL COMPOSITION OF LIQUID WHOLE EGG .2. COMPARISON OF PROTEIN FRACTIONATION PATTERNS OF RAW AND PASTEURISED LIQUID WHOLE EGG

被引：13

作者：

PARKINSON, TL

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1968年 / 19卷 / 10期

关键词：

D O I：

10.1002/jsfa.2740191007

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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页码：582 / +

页数：1

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