Composition of Serum from Cooked-Frozen-Thawed-Reheated Scrambled Eggs at Various pH Levels

✍ Scribed by G. E. FEISER; O. J. COTTERILL

• Book ID: 108805418
• Publisher: Institute of Food Technologists
• Year: 1982
• Tongue: English
• Weight: 682 KB
• Volume: 47
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1982.tb07680.x