Comparison of Physicochemical and Functional Properties of Chicken and Duck Egg Albumens
Author:
Affiliation:
1. Thammasat University, Thailand
2. Ohio University, USA
3. National Science and Technology Development Agency, Thailand
Publisher
FapUNIFESP (SciELO)
Subject
Animal Science and Zoology
Link
http://www.scielo.br/pdf/rbca/v21n1/1516-635X-rbca-21-01-20170705.pdf
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3. Official methods of analysis of AOAC International,2000
4. Determination of SH- and SS- groups in some food proteins using Ellman's Reagent;Beveridge T;Journal of Food Science,1974
5. Experimental designs,;Cochran WG,1992
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