Lineweaver, Hans,  1907- <br/><br/>
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. 
<br/><br/>Bibliography: p. 13-14. 
<br/><br/><label>LCCN: </label>agr67000261  
<br/><br/><label>Subjects--Topical Terms: </label><br/>Albumins--Stability.<br/>Salmonella.<br/>Albumin.<br/>Salmonella group.<br/>Heat--Effect on proteins.<br/>Heat in food processing.
<br/><br/><label>LC Class. No.: </label>S21  / .A8523 
<br/><br/><label>National Agricultural Library Call No.: </label>A381 R31Ab no. 93