Comparison of Different Egg Albumen Fractions as Sources of...

Journal of Agricultural and Food Chemistry 2002 / 05 Vol. 50; Iss. 10

Comparison of Different Egg Albumen Fractions as Sources of Ovomucin

Hiidenhovi, Jaakko, Mäkinen, Jarkko, Huopalahti, Rainer, Ryhänen, Eeva-Liisa
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Volume:
50
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf011333y
Date:
May, 2002
File:
PDF, 62 KB
english, 2002
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