Functionality of Native and Heat Treated Egg White and Beef in a Meat Emulsion System
- 1 October 1980
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 13 (4) , 174-177
- https://doi.org/10.1016/s0315-5463(80)73399-0
Abstract
No abstract availableKeywords
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