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Effects of Yolk Contamination, Shearing, and Heating on Foaming Properties of Fresh Egg White

✍ Scribed by G. Wang; T. Wang

Book ID: 111405825
Publisher: Institute of Food Technologists
Year: 2009
Tongue: English
Weight: 550 KB
Volume: 74
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1750-3841.2009.01054.x

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