Heat stability of egg white proteins under minimal conditions that kill salmonellae
By: [by Hans Lineweaver and others.
Publisher: Agricultural Research Service, U.S. Dept. of Agriculture
Published: 1967
Place of publication: Washington]
Language: eng
Number of pages: 14
Subjects: Albumin -- Stability; Salmonella; Albumin; Salmonella group; Heat -- Effect on proteins; Heat in food processing
Notes: Bibliography: p. 13-14.