Consumer - Type Appraisal of Whole Egg Powders Stabilized by Glucose Removal (Yeast Fermentation) and by Acidification

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Material type: Text

TextPublication details: August 1954Description: 372 In: Food Technology

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Holdings
Item type	Current library	Call number	Vol info	Status	Date due	Barcode
Journal Articles	BCAS Library		8;8	Available		JA07074

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