Some factors affecting the emulsifying properties of hen's egg | Zendy

AI Assistant Blog Pricing

Open Access

Some factors affecting the emulsifying properties of hen's egg

Author(s) -

Robert Brownell Chapin

Publication year - 2018

Language(s) - English

Resource type - Dissertations/theses

DOI - 10.31274/rtd-180813-14055

Subject(s) - food science , chemistry

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Empowering knowledge with every search

About

About Careers Publisher Partners Contact Us

Learn

FAQs Blog Terms of Use Privacy Policy

Discover

Explore

Copyright Knowledge E © 2025. All Rights Reserved.