ADVANCES IN FOOD RESEARCH VOLUME 10Excellent reviews on the egg-white proteins are those of Fevold (1951) and Warner (1954). As readily seen in Table I, many proteins of egg white have special biochemical or chemical activity. In addition they also have certain other uniqueanbsp;...
|Title||:||ADVANCES IN FOOD RESEARCH|
|Publisher||:||Academic Press - 1961-01-01|