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Effect of Chemical Modifications on Some Physicochemical Properties and Heat Coagulation of Egg Albumen

✍ Scribed by CHING-YUNG MA; JOHN HOLME

Book ID: 108805288
Publisher: Institute of Food Technologists
Year: 1982
Tongue: English
Weight: 786 KB
Volume: 47
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1982.tb04959.x

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