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HARVARD Citation
Kulchaiyawat, C. et al. (2016). Combination of treatments to improve thermal stability of egg albumen. Lebensmittel-Wissenschaft + Technologie =. pp. 267-276. [Online].
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Kulchaiyawat, C. et al. (2016). Combination of treatments to improve thermal stability of egg albumen. Lebensmittel-Wissenschaft + Technologie =. pp. 267-276. [Online].