COMPARISON OF FROZEN, FOAM-SPRAY-DRIED, FREEZE-DRIED AND SPRAY-DRIED EGGS : 8. Coagulation Patterns of Slurries Prepared with Milk and Whole Eggs, Yolks or Albumen

✍ Scribed by KAYE FUNK; MARY E. ZABIK

• Book ID: 108799392
• Publisher: Institute of Food Technologists
• Year: 1971
• Tongue: English
• Weight: 397 KB
• Volume: 36
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1971.tb03286.x