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Effect of pH and Salts on the Solubility of Egg White Protein
LAZAROS T. KAKALIS, JOE M. REGENSTEINVolume:
51
Year:
1986
Language:
english
Pages:
3
DOI:
10.1111/j.1365-2621.1986.tb13830.x
File:
PDF, 425 KB
english, 1986