A Study of Selected Characteristics of Hens’ Egg Yolk
Open Access
- 1 May 1972
- journal article
- Published by Elsevier in Poultry Science
- Vol. 51 (3) , 941-945
- https://doi.org/10.3382/ps.0510941
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
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- PASTEURIZED FROZEN WHOLE EGG AND YOLK FOR MAYONNAISE PRODUCTION1Journal of Food Science, 1951
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