DEGRADATION OF THE O-GLYCOSIDICALLY LINKED CARBOHYDRATE...

Journal of Food Science 1979 Vol. 44; Iss. 5

DEGRADATION OF THE O-GLYCOSIDICALLY LINKED CARBOHYDRATE UNITS OF OVOMUCIN DURING EGG WHITE THINNING

AKIO KATO, KIMINORI OGINO, YUKIKO KURAMOTO, KUNIHIKO KOBAYASHI
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Volume:
44
Year:
1979
Language:
english
Pages:
4
DOI:
10.1111/j.1365-2621.1979.tb06434.x
File:
PDF, 500 KB
english, 1979
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