Sulfur Amino Acid Stability. Hydrogen Peroxide Treatment of Casein, Egg White, and Soy Isolate

✍ Scribed by K. C. CHANG; H. F. MARSHALL; L. D. SATTERLEE

• Book ID: 108805384
• Publisher: Institute of Food Technologists
• Year: 1982
• Tongue: English
• Weight: 415 KB
• Volume: 47
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1982.tb07644.x