Electrophoresis and Chromatography of Heat-Treated Plain, Sugared and Salted Whole Egg
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1983.tb10776.x/fullpdf
Reference22 articles.
1. DISC GEL ELECTROPHORESIS OF PROTEINS IN NATIVE AND HEAT-TREATED ALBUMEN, YOLK, AND CENTRIFUGED WHOLE EGG
2. Thermal Resistance of Salmonellae in Egg Yolk Products Containing Sugar or Salt
3. The Influence of Yolk on Egg White Lysozyme , ,
4. Electrophoretic and Chromatographic Changes in Egg Yolk Proteins Due to Heat
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