THE EGG-WHITE PROTEINS - THEIR ROLES IN THE PROPERTIES OF EGGS AND EGG PRODUCTS

被引：0
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作者：
FEENEY, RE
机构：
来源：
FOOD TECHNOLOGY | 1960年 / 14卷 / 06期
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D O I：
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：B36 / B37
页数：2
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