Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural
sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS
Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing
UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2004
Volume 7/issue2/volume7
Issue 2
Volume 7/issue2/volume7
Issue 2
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Copyright © Wydawnictwo Uniwersytetu Przyrodniczego we Wroclawiu, ISSN 1505-0297
Leman J. , Dołgań T. 2004. EFFECTS OF HEATING AND PRESSURIZATION ON FOAMING PROPERTIES OF BETA-LACTOGLOBULIN, EJPAU 7/issue2/volume7(2), #14.
Available Online: http://www.ejpau.media.pl/volume7/issue2/volume7/issue2/food/art-14.html
Available Online: http://www.ejpau.media.pl/volume7/issue2/volume7/issue2/food/art-14.html
EFFECTS OF HEATING AND PRESSURIZATION ON FOAMING PROPERTIES OF BETA-LACTOGLOBULIN
Jacek Leman, Tomasz Dołgań
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Key words:
beta-lactoglobulin, heating, pressurization, foam capacity, foam stability..
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