EFFECTS OF PROTEOLYTIC-ENZYMES ON FUNCTIONALITY OF CHICKEN EGG ALBUMIN

被引：20

作者：

GRUNDEN, LP ^{[1
]}

VADEHRA, DV ^{[1
]}

BAKER, RC ^{[1
]}

机构：

[1] CORNELL UNIV,DEPT POULTRY SCI,ITHACA,NY 14850

来源：

JOURNAL OF FOOD SCIENCE | 1974年 / 39卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1974.tb17991.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：841 / 843

页数：3

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