Heat denaturation and emulsifying properties of egg yolk phosvitin (Englisch)
- Neue Suche nach: Chung, S.L.
- Neue Suche nach: Chung, S.L.
- Neue Suche nach: Ferrier, L.K.
In:
Journal of food science
;
60
, 5
; 906-908
;
1995
-
ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:Heat denaturation and emulsifying properties of egg yolk phosvitin
-
Beteiligte:Chung, S.L. ( Autor:in ) / Ferrier, L.K.
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Erschienen in:Journal of food science ; 60, 5 ; 906-908
-
Verlag:
- Neue Suche nach: Blackwell
-
Erscheinungsort:Malden, Mass.
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Erscheinungsdatum:1995
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ISSN:
-
ZDBID:
-
Medientyp:Aufsatz (Zeitschrift)
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Format:Print
-
Sprache:Englisch
- Neue Suche nach: 58.34 / 58.34
- Weitere Informationen zu Basisklassifikation
- Neue Suche nach: 770/5800
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Schlagwörter:
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Klassifikation:
-
Datenquelle:
Inhaltsverzeichnis – Band 60, Ausgabe 5
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