Fresh and Frozen Egg Yolk Protein Fractions: Emulsion Stabilizing Power, Viscosity, and Electrophoretic Patterns
Open Access
- 1 January 1969
- journal article
- Published by Elsevier in Poultry Science
- Vol. 48 (1) , 251-260
- https://doi.org/10.3382/ps.0480251
Abstract
No abstract availableKeywords
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