Foaming of ovalbumin and egg albumen fractions and the role of disulfide bonds at different pH levels

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M. Hammershoj and L.B. Larsen

File Name: 1999/1999eggmeat/051_egg1999_larsen.pdf
Category: XIV European Symposium on the Quality of Poultry Meat and VIII European Symposium on the Quality of Eggs and Egg Products
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