Functional Properties and Composition of Liquid Whole Egg Proteins as Influenced by Pasteurization and Frozen Storage
Open Access
- 1 November 1989
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 68 (11), 1461-1469
- https://doi.org/10.3382/ps.0681461
Abstract
No abstract availableThis publication has 19 references indexed in Scilit:
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