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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, Food Research Foundation-
dc.contributor.departmentMaatalouden tutkimuskeskus (MTT) / ETL Elintarvikkeiden tutkimuslaitos / Elintarviketeknologian laboratorio ETT-
dc.date.accepted1997-02-02-
dc.date.accessioned2013-03-19T10:59:12Z
dc.date.accessioned2025-05-28T10:07:44Z
dc.date.available2013-03-19T10:59:12Z
dc.date.created1997-01-24-
dc.date.issued1996-
dc.description.dacok-
dc.description.stav-
dc.description.ubbETT-
dc.format.bitstreamfalse
dc.format.pagerangep. 101-
dc.identifier.olddbid412900
dc.identifier.oldhandle10024/471918
dc.identifier.urihttps://jukuri.luke.fi/handle/11111/19197
dc.languageeng-
dc.publisher.placefi-
dc.publisher.placeHelsinki-
dc.relation.conferenceThe Second Annual Seminar; Helsinki, 1996-
dc.relation.ispartofSummaries of the Thesis Research : ABS, The Finnish Graduate School on Applied Bioscience: Bioengineering, Food & Nutrition, Environment, The Second Annual Seminar, December 18-19, 1996, University of Helsinki, Biocentre, Viikki-
dc.source.identifierhttps://jukuri.luke.fi/handle/10024/471918
dc.teh11032800-
dc.teh11032802-
dc.titleThe inter-relationships between egg albumen proteins, especially ovomucin, and egg albumen quality-
dc.typea-
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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