Separation of the proteins of egg white and egg yolk and a study of their interactions in whole egg. III. Amino-acid composition of protein fractions
- 1 May 1972
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 23 (5) , 665-670
- https://doi.org/10.1002/jsfa.2740230515
Abstract
No abstract availableKeywords
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