Peptization of Soybean Proteins. The Effect of Neutral Salts on the Quantity of Nitrogenous Constituents Extracted from Oil-Free Meal

✍ Scribed by Smith, Allan K.; Circle, Sidney J.; Brother, George H.

• Book ID: 126994544
• Publisher: American Chemical Society
• Year: 1938
• Tongue: English
• Weight: 525 KB
• Volume: 60
• Category: Article
• ISSN: 0002-7863
• DOI: 10.1021/ja01273a012