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                                       Details for article 138 of 169 found articles
 
 
  Standardization of a Method to Determine the Emulsifying Capacity of Proteins
 
 
Title: Standardization of a Method to Determine the Emulsifying Capacity of Proteins
Author: Vuillemard, J.C.
Gauthier, S.
Paquin, P.
Richard, J.P.
Appeared in: Canadian Institute of Food Science and Technology journal
Paging: Volume 22 (1989) nr. 4 pages 1 p.
Year: 1989
Contents:
Publisher: Elsevier Ltd
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 138 of 169 found articles
 
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 Koninklijke Bibliotheek - National Library of the Netherlands