NDLI: Effect of Protein Disruption by Denaturation and Hydrolysis on Egg Yolk Lipid Oxidation

Content Provider	Scilit
Author	Pike, O. A. Peng, I. C.
Copyright Year	1988
Description	Journal: Journal of food science
Related Links	http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1988.tb07722.x/pdf
Ending Page	431
Page Count	4
Starting Page	428
e-ISSN	17503841
DOI	10.1111/j.1365-2621.1988.tb07722.x
Journal	Journal of food science
Issue Number	2
Volume Number	53
Language	English
Publisher	Wiley-Blackwell
Publisher Date	1988-03-01
Access Restriction	Open
Subject Keyword	Journal: Journal of food science
Content Type	Text
Resource Type	Article

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Effect of Protein Disruption by Denaturation and Hydrolysis on Egg Yolk Lipid Oxidation