THE PHYSICAL AND FUNCTIONAL PROPERTIES OF LYOPHILIZED WHOLE EGG, YOLK, AND WHITE

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作者：

ROLFES, T

CLEMENTS, P

WINTER, AR

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来源：

FOOD TECHNOLOGY | 1955年 / 9卷 / 11期

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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：569 / 572

页数：4

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