FORMATION OF LYSINOALANINE RESIDUES BY ALKALINE TREATMENTS OF HENS EGG-WHITE

被引：0
|
作者：
MURASE, M [1 ]
GOTO, F [1 ]
机构：
[1] AICHI PREFECTURAL GOVT, FOOD RES INST, NISHI KU, NAGOYA, JAPAN
来源：
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1977年 / 24卷 / 11期
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D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：547 / 552
页数：6
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