An enzymatically modified protein as a new surfactant and its function to interact with water and oil in an emulsion system

An enzymatically modified protein as a new surfactant and its function to interact with water and oil in an emulsion system

著者名:

掲載資料名:

Properties of water in foods : in relation to quality and stability

シリーズ名:

NATO ASI series. Series E, Applied sciences

シリーズ巻号:

90

発行年:

1985

開始ページ:

49

終了ページ:

64

総ページ数:

16

出版情報:

Dordrecht: Martinus Nijhoff Publishers

ISSN:

0168132X

ISBN:

9789024731534 [9024731534]

言語:

英語

請求記号:

N11482/90

資料種別:

国際会議録

詳細

TDL書誌ID:	ZA00020087
シリーズID:	PA00000018
会議名:	NATO Advanced Research Workshop on Influence of Water on Food Quality and Stability : ISOPOW III
回次:	1983
会議開催地:	Beaune, France
会議開催年:	1983.09.11-1983.09.16

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