A Note on the Effect of Salt (NaCl) upon the Apparent Viscosity of Egg Yolk, Egg White, and Whole Egg Magma ,
Open Access
- 1 May 1955
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 34 (3), 566-571
- https://doi.org/10.3382/ps.0340566
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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