DEGRADATION OF THE O-GLYCOSIDICALLY LINKED CARBOHYDRATE UNITS OF OVOMUCIN DURING EGG WHITE THINNING

✍ Scribed by AKIO KATO; KIMINORI OGINO; YUKIKO KURAMOTO; KUNIHIKO KOBAYASHI

• Book ID: 108803818
• Publisher: Institute of Food Technologists
• Year: 1979
• Tongue: English
• Weight: 500 KB
• Volume: 44
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1979.tb06434.x