Extractability, Stability, and Allergenicity of Egg White Proteins in Differently Heat-Processed Foods

Author: Fste Christiane K   Lvberg Kjersti E   Lindvik Helene   Egaas Eliann  

Publisher: AOAC International

ISSN: 1944-7922

Source: Journal of AOAC International, Vol.90, Iss.2, 2007-02, pp. : 427-436

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