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Effect of Heating Rate on Thermally Formed Myosin, Fibrinogen and Albumin Gels

✍ Scribed by E.A. FOEGEDING; C.E. ALLEN; W.R. DAYTON

Book ID: 108811346
Publisher: Institute of Food Technologists
Year: 1986
Tongue: English
Weight: 722 KB
Volume: 51
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1986.tb10846.x

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