Some factors affecting the functional properties of liquid egg albumen | Zendy

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Some factors affecting the functional properties of liquid egg albumen

Author(s) -

Harry Marshall Slosberg

Publication year - 2018

Language(s) - English

Resource type - Dissertations/theses

DOI - 10.31274/rtd-180813-14107

Subject(s) - egg albumen , chemistry , food science

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