Cite
HARVARD Citation
Dong, X. et al. (2017). Comparative study of albumen pH and whole egg pH for the evaluation of egg freshness. Spectroscopy letters. 50 (9), pp. 463-469. [Online].
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Dong, X. et al. (2017). Comparative study of albumen pH and whole egg pH for the evaluation of egg freshness. Spectroscopy letters. 50 (9), pp. 463-469. [Online].