Functional Quality Comparison of Whole Egg and Selected Egg Substitute Products
Open Access
- 1 January 1982
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 61 (1) , 75-78
- https://doi.org/10.3382/ps.0610075
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- Functional and Organoleptic Evaluation of Low Cholesterol Egg BlendsPoultry Science, 1977