Effect of pasteurisation on the chemical composition of liquid whole egg. I.—Development of a scheme for the fractionation of the proteins of whole egg

✍ Scribed by T. L. Parkinson

• Publisher: John Wiley and Sons
• Year: 1967
• Tongue: English
• Weight: 864 KB
• Volume: 18
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740180509