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THE β-N-ACETYLGLUCOSAMINIDASE ACTIVITY OF EGG WHITE. 2. Heat Inactivation of the Enzyme in Egg White and Whole Egg

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

Book ID: 108799390
Publisher: Institute of Food Technologists
Year: 1971
Tongue: English
Weight: 490 KB
Volume: 36
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1971.tb02064.x

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