SEPARATION OF PROTEINS OF EGG-WHITE AND EGG-YOLK AND A STUDY OF THEIIONS IN WHOLE EGG .1. QUANTITATIVE FRACTIONATION OF PROTEINS

被引：10

|

作者：

PARKINSON, TL

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1972年 / 23卷 / 05期

关键词：

D O I：

10.1002/jsfa.2740230513

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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页码：649 / +

页数：1

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