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Texture and water retention improvement in high-pressure thermally treated scrambled egg patties /

Juliano, Pablo

Texture and water retention improvement in high-pressure thermally treated scrambled egg patties / Pablo Juliano ...[et al.]

YE2007 M05 D01

Syneresis

Subjects--Topical Terms:
EGGS--IF

Call Number: IF 35 (169)

Source: Journal of Food Science 71 (2) 2006 : E52-E61 0021-8561

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