Heat stability of egg white proteins under minimal conditions that kill salmonellae

Lineweaver, Hans, 1907-

Heat stability of egg white proteins under minimal conditions that kill salmonellae [by Hans Lineweaver and others. - Washington] Agricultural Research Service, U.S. Dept. of Agriculture, 1967. - 14 p. illus. 26 cm.

Bibliography: p. 13-14.

agr67000261


Albumins--Stability.
Salmonella.
Albumin.
Salmonella group.
Heat--Effect on proteins.
Heat in food processing.

S21 / .A8523

A381 R31Ab no. 93

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