CHARACTERIZATION OF PLASTEIN REACTION PRODUCTS FORMED BY PEPSIN, α-CHYMOTRYPSIN, AND PAPAIN TREATMENT OF EGG ALBUMIN HYDROLYSATES

✍ Scribed by J. H. EDWARDS; W. F. SHIPE

• Book ID: 108803535
• Publisher: Institute of Food Technologists
• Year: 1978
• Tongue: English
• Weight: 562 KB
• Volume: 43
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1978.tb15272.x