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Refinado por: Nome da Publicação: Meat Science remover assunto: Solubilidade (Medição) remover
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1
Recovery and upgrading bovine rumen protein by extrusion effect of lipid content on protein disulphide cross-linking, solubility and molecular weight
Recovery and upgrading bovine rumen protein by extrusion effect of lipid content on protein disulphide cross-linking, solubility and molecular weight
Material Type:
Artigo 		Adicionar ao Meu Espaço

Recovery and upgrading bovine rumen protein by extrusion effect of lipid content on protein disulphide cross-linking, solubility and molecular weight

L C M A Vaz José Alfredo Gomes Areas

Meat Science London v. 84, n. 1, p. 39-45, 2010

London 2010

Localização: FSP - Faculdade de Saúde Pública    (HNT-01/2010 )(Acessar)

2
Recovery and upgrading bovine rumen protein by extrusion effect of lipid content on protein disulphide cross-linking, solubility and molecular weight
Recovery and upgrading bovine rumen protein by extrusion effect of lipid content on protein disulphide cross-linking, solubility and molecular weight
Material Type:
Artigo 		Adicionar ao Meu Espaço

Recovery and upgrading bovine rumen protein by extrusion effect of lipid content on protein disulphide cross-linking, solubility and molecular weight

L C M A Vaz José Alfredo Gomes Areas

Meat Science London v. 84, n. 1, p. 39-45, 2010

London 2010

Localização: FSP - Faculdade de Saúde Pública    (HNT-01/2010 )(Acessar)

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