SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL-ELECTROPHORESIS OF CHROMATOGRAPHICALLY FRACTIONATED EGG-WHITE

被引：3

作者：

GALYEAN, RD

LANEY, JA

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb04075.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：460 / 462

页数：3

共 15 条

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[8] CHANGES IN LYSOZYME DURING EGG-WHITE THINNING [J].

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