Stabilization of Egg - White Proteins to Pasteurizing Temperatures Above 60 c
Material type: TextPublication details: September 1965Description: 136 In: Food TechnologyItem type | Current library | Call number | Vol info | Status | Date due | Barcode |
---|---|---|---|---|---|---|
Journal Articles | BCAS Library | 19;9 | Available | JA05235 |
There are no comments on this title.