Ultraviolet Absorbancy of Volatiles as a Measure of Oxidative Flavor Deterioration in Egg Powders

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Material type: Text

TextPublication details: September 1964Description: 239 In: Food Technology

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Holdings
Item type	Current library	Call number	Vol info	Status	Date due	Barcode
Journal Articles	BCAS Library		18;9	Available		JA05465

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