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THE β-N-ACETYLGLUCOSAMINIDASE ACTIVITY OF EGG WHITE. 1. Kinetics of the Reaction and Determination of the Factors Affecting the Stability of the Enzyme in Egg White

✍ Scribed by J. W. DONOVAN; L. U. HANSEN

Book ID: 108799389
Publisher: Institute of Food Technologists
Year: 1971
Tongue: English
Weight: 433 KB
Volume: 36
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1971.tb02063.x

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