Experimental investigation of egg ovalbumin scaling on heated stainless steel surface and scale-removal compared with that of whey protein. [electronic resource]

By: Contributor(s): Producer: 20131001Description: 198-204 p. digitalISSN:
  • 1873-4367
Subject(s): Online resources: In: Colloids and surfaces. B, Biointerfaces vol. 107
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
No physical items for this record

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

There are no comments on this title.

to post a comment.