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pH and Sodium Chloride Effects on Emulsifying Properties of Egg Yolk Phosvitin
SIEW LIAN CHUNG, LES K. FERRIERVolume:
57
Year:
1992
Language:
english
Pages:
3
DOI:
10.1111/j.1365-2621.1992.tb05419.x
File:
PDF, 353 KB
english, 1992