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Results: 1
USING RESPONSE-SURFACE ANALYSIS TO OPTIMIZE THE QUALITY OF ULTRAPASTEURIZED LIQUID WHOLE EGG
Authors:
DAWSON PL MARTINEZDAWSON R
Citation:
Pl. Dawson et R. Martinezdawson, USING RESPONSE-SURFACE ANALYSIS TO OPTIMIZE THE QUALITY OF ULTRAPASTEURIZED LIQUID WHOLE EGG, Poultry science, 77(3), 1998, pp. 468-474
Risultati:
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