Extractability, Stability, and Allergenicity of Egg White...

Journal of AOAC International 2007 / 03 Vol. 90; Iss. 2

Extractability, Stability, and Allergenicity of Egg White Proteins in Differently Heat-Processed Foods

Fste, Christiane K, Lvberg, Kjersti E, Lindvik, Helene, Egaas, Eliann
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Volume:
90
Journal:
Journal of AOAC INTERNATIONAL
DOI:
10.1093/jaoac/90.2.427
Date:
March, 2007
File:
PDF, 269 KB
2007
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