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：
引用
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页码：764 / 765
页数：2
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