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JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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Vol: 80 Núm: 8 Par: 0 (2000)
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Artículo
ARTÍCULO
TITULO
Emulsifying properties of ovalbumin in mixtures with sulphated polysaccharides: Effects of pH, ionic strength, heat and high-pressure treatment
Galazka
V B
Dickinson
E
Ledward
D A
Resumen
No disponible
PÁGINAS
pp. 1219 - 1229
NÚMERO
Volumen: 80 Número: 8 Parte: 0 (2000)
MATERIAS
AGRONOMÍA E INGENIERÍA FORESTAL
INGENIERÍA Y CONSTRUCCIÓN CIVIL
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