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Improvement of Functional Properties of Egg White Protein through Glycation and Phosphorylation by Dry-heating
Improvement of Functional Properties of Egg White Protein through Glycation and Phosphorylation by Dry-heating
Detailed Information
- Material Type
- 보고서
- ISSN
- 10112367
- Title/Author
- Improvement of Functional Properties of Egg White Protein through Glycation and Phosphorylation by Dry-heating / Hirofumi Enomoto
- Material Info
- pp. 591-597
- Added Entry-Personal Name
- Hirofumi Enomoto
- 모체레코드
- 모체정보확인
- Control Number
- shingu:256043
MARC
008090318s2009 us a a eng■022 ▼a10112367
■245 ▼aImprovement of Functional Properties of Egg White Protein through Glycation and Phosphorylation by Dry-heating▼dHirofumi Enomoto
■300 ▼app. 591-597
■7001 ▼aHirofumi Enomoto
■773 ▼tAsian-Australasian Journal of Animal Sciences▼g2009년 4월호 (제22권 4호)▼d2009, 04
■SIS ▼aS035423▼b64636▼h4▼s2▼fD
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