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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