COMBINED EFFECT OF PH AND SODIUM-CHLORIDE ON THE HEAT-INDUCED AGGREGATION OF WHOLE EGG PROTEINS

被引：9
作者：
WATANABE, K
HAYAKAWA, S
MATSUDA, T
NAKAMURA, R
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 05期
关键词：
D O I：
10.1111/j.1365-2621.1986.tb13060.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：1112 / &
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