THE DETERMINATION OF EGG IN CERTAIN FOODS BY ENZYMIC HYDROLYSIS OF THE PHOSPHOLIPIDS

被引：11
作者：
CASSON, CB
GRIFFIN, FJ
机构：
来源：
ANALYST | 1959年 / 84卷 / 998期
关键词：
D O I：
10.1039/an9598400281
中图分类号：
O65 [分析化学];
学科分类号：
070302 ; 081704 ;
摘要：
引用
收藏
页码：281 / 286
页数：6
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