✦ LIBER ✦
Characteristics of heat-induced transparent gels from egg white by the addition of dextran sulfate and the protein-polysaccharide interactions
✍ Scribed by N. Matsudomi
- Publisher
- John Wiley and Sons
- Year
- 1998
- Tongue
- English
- Weight
- 56 KB
- Volume
- 42
- Category
- Article
- ISSN
- 1613-4125
No coin nor oath required. For personal study only.