PHYSICO-CHEMICAL STUDIES ON GELATION OF HENS EGG YOLK - SEPARATION OF GELLING PROTEINS COMPONENTS FROM YOLK PLASMA

被引：29
|
作者：
MAHADEVA.S
SATYANAR.T
KUMAR, SA
机构：
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1969年 / 17卷 / 04期
关键词：
D O I：
10.1021/jf60164a050
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：767 / +
页数：1
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