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May 1, 1984Journal of Food Science

Chemical and Functional Properties of Blood Globin Prepared by a New Method

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Authors

KAKarin AutioVTT Technical Research Centre of FinlandMKM. KiesvaaraYMYrjö MälkkiCSC - IT Center for Science (Finland)

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Cite This Study

Autio et al. (1984) studied this question.

synapsesocial.com/papers/6a98353e378ea914c1faf3eahttps://doi.org/10.1111/j.1365-2621.1984.tb13228.x
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Also Consider

Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Some Functional Properties under Heating of the Globin Prepared by Carboxymethyl Cellulose Procedure1982 · 15 citations
  2. 2Methods of studying functional characteristics of vegetable proteins1979 · 114 citations
  3. 3EFFECT OF PROCESSING METHOD AND pH OF PRECIPITATION ON THE YIELDS AND FUNCTIONAL PROPERTIES OF PROTEIN ISOLATES FROM GLANDLESS COTTONSEED1971 · 107 citations