EFFECTS OF SULFHYDRYL BLOCKING ON THINNING OF EGG-WHITE

被引：11

作者：

BEVERIDGE, T ^{[1
]}

NAKAI, S ^{[1
]}

机构：

[1] UNIV BRITISH COLUMBIA, DEPT FOOD SCI, VANCOUVER V6T 1W5, BRITISH COLUMBI, CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb00577.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：864 / 868

页数：5

共 26 条

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[8] CHEMICAL AND PHYSICAL CHARACTERIZATION OF OVOMUCIN, A SULFATED GLYCOPROTEIN COMPLEX FROM CHICKEN EGGS [J].

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