An edition of Heat stability of egg white proteins under minimal conditions that kill salmonellae (1967)
Heat stability of egg white proteins under minimal conditions that kill salmonellae
By Hans Lineweaver
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Publish Date
-
Publisher
Agricultural Research Service, U.S. Dept. of Agriculture
Language
eng
Pages
14
Description:
subjects: Albumin, Effect on proteins, Salmonella group, Heat, Heat in food processing, Salmonella, Stability, Albumins