Using microwave-assisted phosphorylation to improve foaming and solubility of egg white by response surface methodology

Using microwave-assisted phosphorylation to improve foaming and solubility of egg white by response surface methodology

Bibliographic Details
Main Author: Li, Peishan (autor)
Other Authors: Sheng, Long (autor), Jin, Yongguo (autor)
Format: Article
Language:English
Subjects:
INDUSTRIA AVÍCOLA
POLLOS DE ENGORDE
METABOLISMO ANIMAL
ENZIMAS
ENFERMEDADES
Online Access:https://reader.elsevier.com/reader/sd/pii/S0032579119580221?token=20C7DD95D80D733E1EA5E33B8B60609029D4579416BB0DA11C1B01BA95D51B1D6BA21E76B85EB8180D7403A900AF7CA5&originRegion=us-east-1&originCreation=20210906191308

Internet

https://reader.elsevier.com/reader/sd/pii/S0032579119580221?token=20C7DD95D80D733E1EA5E33B8B60609029D4579416BB0DA11C1B01BA95D51B1D6BA21E76B85EB8180D7403A900AF7CA5&originRegion=us-east-1&originCreation=20210906191308

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