Heat stability of egg white proteins under minimal conditions that kill salmonellae
By: [by Hans Lineweaver and others
Contributors: Cunningham, F. E.; Garibaldi, J. A.; Ijichi, Kosuke
Series: [U.S. Agricultural Research Service] ARS 74-39; ARS 74 -- 39.
Publisher: Agricultural Research Service, U.S. Dept. of Agriculture
Place of publication: Washington]
Language: eng
Number of pages: 14
Subjects: Albumins; Salmonella group; Proteins; Effect of heat on; Heat in food processing
Notes: Bibliography: p. 13-14.