METHOD FOR DETERMINING THE NITROGEN SOLUBILITY PROFILE OF PROTEIN PREPARATIONS DEPENDING ON THE PH-VALUE

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作者：

KROLL, J

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NAHRUNG-FOOD | 1985年 / 29卷 / 10期

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TS2 [食品工业];

学科分类号：

0832 ;

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页码：1029 / 1030

页数：2

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