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Preparation of Transparent Egg White Gel with Salt by Two-step Heating Method

✍ Scribed by NAOFUMI KITABATAKE; ATSUSHI SHIMIZU; ETSUSHIRO DOI

Book ID: 108813537
Publisher: Institute of Food Technologists
Year: 1988
Tongue: English
Weight: 499 KB
Volume: 53
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1988.tb08943.x

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