Correlation of the Rheological Behavior of Egg Albumen to...

Correlation of the Rheological Behavior of Egg Albumen to Temperature, pH, and NaCl Concentration

D. L. HOLT, M. A. WATSON, C. W. DILL, E. S. ALFORD, R. L. EDWARDS, K. C. DIEHL, F. A. GARDNER
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Volume:
49
Year:
1984
Language:
english
Pages:
5
DOI:
10.1111/j.1365-2621.1984.tb13690.x
File:
PDF, 714 KB
english, 1984
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