Viscosimetric studies of alkaline degradation of ovomucin-Reference-Cited by-同舟云学术

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Viscosimetric studies of alkaline degradation of ovomucin

Published:1972-03 Issue:2 Volume:20 Page:223-228
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Donovan John W.,Davis John Gorton,Wiele Mary B.

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf60180a022

Cited by 30 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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2. Non-destructive and online egg freshness assessment from the egg shell based on Raman spectroscopy;Food Control;2020-12

3. Comparative study of albumen pH and whole egg pH for the evaluation of egg freshness;Spectroscopy Letters;2017-10-11

4. Egg quality: consumer preferences and measurement techniques;Achieving sustainable production of eggs Volume 1;2017-03-21

5. Ovomucin – a glycoprotein with promising potential;Trends in Food Science & Technology;2010-09

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