Author:
HATANAKA Yoshiro,YAMAUCHI Asao,KOBAYASHI Osamu,MURO Tetsuo
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Reference13 articles.
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5. Hermansson A. H. (1979). Aggregation and denaturation in gel formation. In “Functionality and Protein Structure”, ed. by Pour-El A., American Chemical Society, Washington, pp. 81-103.
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13 articles.
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