On the "heat-coagulation" of proteins: Part II. The action of hot water upon egg-albumen and the influence of acid and salts upon reaction velocity
- PMID: 16993081
- PMCID: PMC1512746
- DOI: 10.1113/jphysiol.1911.sp001456
On the "heat-coagulation" of proteins: Part II. The action of hot water upon egg-albumen and the influence of acid and salts upon reaction velocity
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