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Effect of pH and of Succinylation on the Water Retention Properties of Coagulated, Frozen and Thawed Egg Albumen

✍ Scribed by PATRICIA WONG GOSSETT; ROBERT C. BAKER

Book ID
108805858
Publisher
Institute of Food Technologists
Year
1983
Tongue
English
Weight
497 KB
Volume
48
Category
Article
ISSN
0022-1147

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