The effect of egg aging on the proteolytic activity and thermostability of egg-white protein (short communication)

Nahrung. 1985;29(3):309-12. doi: 10.1002/food.19850290319.
No abstract available

MeSH terms

  • Animals
  • Drug Stability
  • Egg White*
  • Food Preservation
  • Hot Temperature
  • Nitrogen / analysis
  • Ovalbumin / analysis*
  • Peptide Hydrolases / analysis*
  • Time Factors

Substances

  • Ovalbumin
  • Peptide Hydrolases
  • Nitrogen