Depletion of glucose in Egyptian egg white before dehydration
- 1 January 1978
- journal article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 22 (1) , 3-9
- https://doi.org/10.1002/food.19780220103
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Glucose-Protein Reaction in Dried Egg AlbumenIndustrial & Engineering Chemistry, 1948
- Factors Influencing Rate of Deterioration in Dried Egg AlbumenIndustrial & Engineering Chemistry, 1948
- Dried egg. X. The nature of the reactions leading to loss of solubility of dried egg productsJournal of the Society of Chemical Industry, 1945
- Bacteriological Studies on the “Natural” Fermentation Process of Preparing Egg White for DryingJournal of Bacteriology, 1942
- ber die sogenannte GlucoseoxydaseThe Science of Nature, 1940