Effect of pH Values on the Functional Properties of Liquid Whole Egg

Su Yu-jie, Xu Zhen-zhen, Qiao Li-wen, Yang Yan-jun

Food and Fermentation Industries ›› 2012, Vol. 38 ›› Issue (11) : 63-67.

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PDF(342 KB)
Food and Fermentation Industries ›› 2012, Vol. 38 ›› Issue (11) : 63-67. DOI: 10.13995/j.cnki.11-1802/ts.2012.11.025
Food and Fermentation Industries

Effect of pH Values on the Functional Properties of Liquid Whole Egg

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2012, 38(11): 63-67 https://doi.org/10.13995/j.cnki.11-1802/ts.2012.11.025

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