EFFECT OF SUCCINLYLATION ON THE EMULSIFYING PROPERTIES OF EGG-YOLK PROTEIN-COMPONENTS

被引：0
|
作者：
TSUTSUI, T [1 ]
OBARA, T [1 ]
机构：
[1] TOKYO UNIV AGR, SETAGAYA KU, TOKYO 156, JAPAN
来源：
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1980年 / 27卷 / 06期
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D O I：
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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：293 / 297
页数：5
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