Title: Effect of Browning on Chemical Properties of Egg Albumin
Abstract:Journal Article Effect of Browning on Chemical Properties of Egg Albumin Munehiko Tanaka, Munehiko Tanaka Department of Food and Resource Chemistry, University of Rhode Island, Kingston, R. I. 02881, ...Journal Article Effect of Browning on Chemical Properties of Egg Albumin Munehiko Tanaka, Munehiko Tanaka Department of Food and Resource Chemistry, University of Rhode Island, Kingston, R. I. 02881, U.S.A. Search for other works by this author on: Oxford Academic Google Scholar Tung-Ching Lee, Tung-Ching Lee Department of Food and Resource Chemistry, University of Rhode Island, Kingston, R. I. 02881, U.S.A. Search for other works by this author on: Oxford Academic Google Scholar C O Chichester C O Chichester Department of Food and Resource Chemistry, University of Rhode Island, Kingston, R. I. 02881, U.S.A. Search for other works by this author on: Oxford Academic Google Scholar Agricultural and Biological Chemistry, Volume 39, Issue 4, 1 April 1975, Pages 863–866, https://doi.org/10.1080/00021369.1975.10861695 Published: 01 April 1975 Article history Received: 12 November 1974 Published: 01 April 1975Read More
Publication Year: 1975
Publication Date: 1975-04-01
Language: en
Type: article
Indexed In: ['crossref']
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Cited By Count: 3
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