Changes in the composition of ovomucin during liquefaction of thick egg white: The effect of ionic strength and magnesium salts
- 作者D. S. Robinson; J. B. Monsey
- 卷第23卷
- 期第7期
- 印刷ISSN0022-5142
- 电子ISSN1097-0010
- 文件大小2020.70KB
- 发表时间1972
- DOI10.1002/jsfa.2740230710
- 页码893-904