Effects of alkaline concentration, temperature, and additives on the strength of alkaline-induced egg white gel

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Effects of alkaline concentration, temperature, and additives on the strength of alkaline-induced egg white gel

Bibliographic Details
Other Authors:	Yan, Zhao
Format:	Article
Language:	English
Subjects:	AVICULTURA SALUD ANIMAL HUEVOS DE GALLINA ALIMENTACION AVICOLA AVES DE CORRAL PRODUCTOS DE ORIGEN ANIMAL

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