| 000 | 00947cam a2200277 4500 | ||
|---|---|---|---|
| 001 | agr67000261 | ||
| 003 | DLC | ||
| 005 | 20260227111026.0 | ||
| 008 | 700130s1967 dcua b 000 0 eng c | ||
| 010 | _aagr67000261 | ||
| 040 |
_aU.S. Nat'l Agr. Libr. _cDLC _dDLC |
||
| 050 | 1 | 0 |
_aS21 _b.A8523 |
| 070 | 0 | _aA381 R31Ab no. 93 | |
| 100 | 1 |
_aLineweaver, Hans, _d1907- |
|
| 245 | 1 | 0 |
_aHeat stability of egg white proteins under minimal conditions that kill salmonellae _c[by Hans Lineweaver and others. |
| 260 |
_aWashington] _bAgricultural Research Service, U.S. Dept. of Agriculture, _c1967. |
||
| 300 |
_a14 p. _billus. _c26 cm. |
||
| 410 | 1 | 0 |
_a[United States. _bAgricultural Research Service] _tARS 74 _v-39 |
| 504 | _aBibliography: p. 13-14. | ||
| 650 | 0 |
_aAlbumins _xStability. |
|
| 650 | 0 | _aSalmonella. | |
| 650 | 3 | _aAlbumin. | |
| 650 | 3 | _aSalmonella group. | |
| 650 | 3 |
_aHeat _xEffect on proteins. |
|
| 650 | 3 | _aHeat in food processing. | |
| 999 |
_c12230 _d12230 |
||