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Correlation of the Rheological Behavior of Egg Albumen to Temperature, pH, and NaCl Concentration

โœ Scribed by D. L. HOLT; M. A. WATSON; C. W. DILL; E. S. ALFORD; R. L. EDWARDS; K. C. DIEHL; F. A. GARDNER


Book ID
108810627
Publisher
Institute of Food Technologists
Year
1984
Tongue
English
Weight
714 KB
Volume
49
Category
Article
ISSN
0022-1147

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