Effects of yolk contamination, shearing, and heating on foaming properties of fresh egg white
Guardado en:
Publicado en: | Journal of food science |
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Autor principal: | |
Otros Autores: | |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | Journal of food science v. 74, no. 2 (2009), p. C147-C156 |
Materias: | |
Publicación relacionada: | Contenido en:
Journal of food science |
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