Article citationsMore>>

Kobayashi, K., Kato, A., Fujishige, T. and Matsudomi, N. (1985) Determination of Emulsifying Properties of Some Proteins by Conductivity Measurements. Journal of Food Science, 50, 56-62.

has been cited by the following article:

Follow SCIRP
Twitter Facebook Linkedin Weibo
Contact us
WhatsApp +86 18163351462(WhatsApp)
Click here to send a message to me 1655362766
Paper Publishing WeChat
Free SCIRP Newsletters
Copyright © 2006-2023 Scientific Research Publishing Inc. All Rights Reserved.