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The inter-relationships between egg albumen proteins, especially ovomucin, and egg albumen quality

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dc.contributor.authorHiidenhovi, Jaakko-
dc.contributor.csABS Graduate School-
dc.contributor.csFood Research Foundation-
dc.contributor.departmentMaatalouden tutkimuskeskus (MTT) / ETL Elintarvikkeiden tutkimus / Elintarvikekemia ja -tekniikka EKT-
dc.date.accepted1999-01-28-
dc.date.accessioned2013-03-19T10:24:52Z
dc.date.accessioned2025-05-29T00:26:24Z
dc.date.available2013-03-19T10:24:52Z
dc.date.created1999-01-28-
dc.date.issued1998-
dc.description.stav-
dc.description.ubbEKT-
dc.format.bitstreamfalse
dc.format.pagerange83-
dc.identifier.olddbid385889
dc.identifier.oldhandle10024/444908
dc.identifier.urihttps://jukuri.luke.fi/handle/11111/47992
dc.languageeng-
dc.publisher.placefi-
dc.publisher.placeHelsinki-
dc.relation.conferenceThe Fourth Annual Seminar; Helsinki, 1998-
dc.relation.ispartofSummaries of the Thesis Research : ABS, The Finnish Graduate School on Applied Bioscience: Bioengineering, Food & Nutrition, Environment, The Fourth Annual Seminar, December 17, 1998, Folkhälsan, Helsinki-
dc.source.identifierhttps://jukuri.luke.fi/handle/10024/444908
dc.teh11032800-
dc.teh11032802-
dc.titleThe inter-relationships between egg albumen proteins, especially ovomucin, and egg albumen quality-
dc.typea-
dc.typeAbstract-
dc.type.bib4. Kokous- seminaari- ja vuosikirjajulkaisut-
dc.type.okmfi=M2 Esitelmä tai posteri|sv=M2 Presentation|en=M2 Presentation or poster|-

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