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Effect of NaCl on thermal aggregation of egg white proteins from duck egg
Thammarat Kaewmanee, Soottawat Benjakul, Wonnop VisessanguanVolume:
125
Year:
2011
Language:
english
Pages:
7
DOI:
10.1016/j.foodchem.2010.09.072
File:
PDF, 743 KB
english, 2011