Determination of Emulsifying Properties of Some Proteins by Conductivity Measurements
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb13276.x/fullpdf
Reference14 articles.
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3. A simple and rapid procedure for preparation of large quantities of pure ovotransferrin;Azari;Arch. Biochem. Biophys.,1967
4. A simple method of estimating the emulsifying capacity of various sausage meats;Carpenter;J. Food Sci.,1964
5. The hydrogen ion dissociation curve of the crsytaiiine albumin of the hen's eggs;Kekwick;Biochem. J.,1936
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