Differences in protein composition and functional properties of egg whites from four chicken varieties

Autor:	Yu, Ruihan, Chi, Yuan, Ma, Yanqiu, Chi, Yujie, Wang, Lifeng
Zdroj:	In Food Bioscience April 2022 46
Databáze:	ScienceDirect
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect