EMULSIFYING PROPERTIES OF PROTEINS - EVALUATION OF A TURBIDIMETRIC TECHNIQUE

被引：2183
作者：
PEARCE, KN
KINSELLA, JE
机构：
[1] CORNELL UNIV,DEPT FOOD SCI,ITHACA,NY 14853
[2] NEW ZEALAND DAIRY RES INST,PALMERSTON NORTH,NEW ZEALAND
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1978年 / 26卷 / 03期
关键词：
D O I：
10.1021/jf60217a041
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：716 / 723
页数：8
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