Preparation of Cooked Egg White, Egg Yolk, and Whole Egg Gels for Scanning Electron Microscopy
- 1 November 1985
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 50 (6) , 1624-1628
- https://doi.org/10.1111/j.1365-2621.1985.tb10549.x
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
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