Changes in physicochemical properties of egg white and yolk proteins from duck shell eggs due to hydrostatic pressure treatment

Published 2010 View Full Article

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Title
Changes in physicochemical properties of egg white and yolk proteins from duck shell eggs due to hydrostatic pressure treatment
Authors
Keywords
-
Journal
POULTRY SCIENCE
Volume 89, Issue 4, Pages 729-737
Publisher
Oxford University Press (OUP)
Online
2010-03-23
DOI
10.3382/ps.2009-00244

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