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.
Authors
A Niewiarowicz
,
D Lysiak
PMID:
3889652
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