THE EFFECT OF PROTEOLYTIC-ENZYMES ON THE THERMOSTABILITY OF EGG-WHITE

被引：0
作者：
NIEWIAROWICZ, A
SZCZEPANIAK, B
STACHOWIAK, A
REKSINSKI, T
机构：
来源：
NAHRUNG-FOOD | 1986年 / 30卷 / 07期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：687 / 692
页数：6
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