Rheological Properties of Pasteurized Liquid Whole Egg During Frozen Storage
- 1 January 1989
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 54 (1), 35-38
- https://doi.org/10.1111/j.1365-2621.1989.tb08561.x
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
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