Combined effect of high pressure and temperature on selected properties of egg white proteins
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| Description | article by Iesel Van der Plancken et al published March 2005 in Innovative Food Science and Emerging Technologies |
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author: Marc E.G. Hendrickx Iesel Van der Plancken Ann Van Loey |
| Publication date | March 2005 |
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| Missing/wrong data? | Edit Wikidata item |