Tensile, solubility, and eletrophoretic properties of egg white films as affected by surface sulfhydryl groups
Guardado en:
| Publicado en: | Journal of Food Science |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of Food Science v. 64, no. 1 (1999), p. 82-85 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of Food Science |
| LEADER | 00792cab#a22002654c#4500 | ||
|---|---|---|---|
| 001 | OAGANASID083578 | ||
| 003 | OAG | ||
| 008 | 000808s1999 ||| | |||| 0 eng d | ||
| 040 | # | # | |a OAG |b spa |c OAG |e rda |
| 041 | 0 | # | |a eng |b eng |
| 092 | # | # | |s HEMEROTECA |
| 100 | 1 | # | |a Handa, A. |
| 245 | 1 | 0 | |a Tensile, solubility, and eletrophoretic properties of egg white films as affected by surface sulfhydryl groups |
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| 650 | # | 4 | |a Alimentos |
| 650 | # | 4 | |a Clara de huevo |
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| 650 | # | 4 | |a Solubilidad |
| 650 | # | 4 | |a Electroforesis |
| 650 | # | 4 | |a Resistencia |
| 773 | 0 | # | |t Journal of Food Science |g v. 64, no. 1 (1999), p. 82-85 |
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