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The Influence of Type of Poultry and Carcass Part on the Extractability and Emulsifying Capacity of Salt-Soluble Proteins
Maurer, A. J., Baker, R. C., Vadehra, D. V.Volume:
48
Language:
english
Journal:
Poultry Science
DOI:
10.3382/ps.0480994
Date:
May, 1969
File:
PDF, 278 KB
english, 1969