Cite
APA Citation
Huang, L., Wang, T., Han, Z., Meng, Y., & Lu, X. (n.d.). effect of egg yolk freezing on properties of mayonnaise. Food hydrocolloids, 56, 311–317. http://access.bl.uk/ark:/81055/vdc_100030690362.0x000044
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Huang, L., Wang, T., Han, Z., Meng, Y., & Lu, X. (n.d.). effect of egg yolk freezing on properties of mayonnaise. Food hydrocolloids, 56, 311–317. http://access.bl.uk/ark:/81055/vdc_100030690362.0x000044