DENATURATION OF PROTEINS OF EGG WHITE AND OF FISH AND ITS RELATION TO THE LIBERATION OF SULFHYDRYL GROUPS ON FROZEN STORAGE
- 1 May 1955
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 20 (3), 264-272
- https://doi.org/10.1111/j.1365-2621.1955.tb16836.x
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
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