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Composition and Gel-forming Properties of Vacuum-evaporated Liquid Egg White

✍ Scribed by K.M. CONRAD; M.G. MAST; J.H. MAC NEIL; H.R. BALL JR.

Book ID: 108818983
Publisher: Institute of Food Technologists
Year: 1993
Tongue: English
Weight: 562 KB
Volume: 58
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1993.tb06101.x

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