CHARACTERIZATION OF THE EFFECT OF FREEZING ON COOKED EGG WHITE a,b
- 1 January 1952
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 17 (1-6), 393-401
- https://doi.org/10.1111/j.1365-2621.1952.tb16778.x
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- Über die Gelatinierung des Albumins in salzhaltigem, wässerigem PropylalkoholColloid and Polymer Science, 1936