Quality Attributes of Whole Egg and Albumen Mixtures Cooked by Different Methods
- 1 July 1981
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 46 (4) , 984-986
- https://doi.org/10.1111/j.1365-2621.1981.tb02972.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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