A DIFFERENTIAL SCANNING CALORIMETRIC STUDY OF THE STABILITY OF EGG WHITE TO HEAT DENATURATION
- Other title
- ETUDE POUR CALORIMETRIE DIFFERENTIELLE A BALAYAGE DE LA STABILITE DU BLANC D'OEUF VIS-A-VIS DE LA DENATURATION THERMIQUE (fr)
- Author
- DONOVAN JW; MAPES CJ; DAVIS JG; GARIBALDI JA
WEST. REG. RES. CENT., A.R.S., BERKELEY, CALIF. 94710 - Source
- J. SCI. FOOD AGRIC.; G.B.; DA. 1975; VOL. 26; NO 1; PP. 73-83; BIBL. 24 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- OEUF BLANC PROPRIETE PHYSIQUE DENATURATION TRAITEMENT PHYSIQUE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL7538011753
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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