CHARACTERIZATION OF WATER-SOLUBLE EGG-YOLK PROTEINS WITH ISOELECTRIC-FOCUSING

被引：28

|

作者：

TERNES, W

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb04704.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：764 / 765

页数：2

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