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Heat denaturation and emulsifying properties of plasma protein [porcine].

1988

Saito M. | Taira H.

AGROVOC Keywords
blood plasma calentamiento cerdo chauffage chemical structure chlorure de sodium denaturation emulsificantes emulsifiers heating ph plasma sanguin porcin proteine proteins sodium chloride structure chimique swine
Bibliographic information
Agricultural and Biological Chemistry
Volume 51 ISSN 0002-1369
Pagination
v.2787-2792(10)
Other Subjects
Proteinas; Cloruro de sodio; Desnaturalizacion; Emulsifiant; Plasma sanguineo; Estructura quimica
Language
English
Note
2 tables; 6 plates; 13 ref.; Summary (En).
Type
Journal Article; Journal Part; Summary
Source
Agricultural-and-Biological-Chemistry (Japan). (Oct 1988). v. 51(10) p. 2787-2792.
Corporate Author
National Food Research Inst., Tsukuba, Ibaraki (Japan)
2012-11-15
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