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中文
The effect of three sterilization methods on the functional properties and protein structure of egg white
FAN Jin-bo, HOU Yu, WANG Riu-huan, ZHOU Su-zhen, LV Chang-xin, FENG Xu-qiao
Food and Fermentation Industries . 2014, (
01
): 40 -44 . DOI: 10.13995/j.cnki.11-1802/ts.2014.01.040
