Gelation of Frozen-Defrosted Egg Yolk as Affected by Selected Additives: Viscosity and Electrophoretic Findings
Open Access
- 1 March 1965
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 44 (2), 437-446
- https://doi.org/10.3382/ps.0440437
Abstract
No abstract availableKeywords
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