Cite
HARVARD Citation
Huang, L. et al. (n.d.). Effect of egg yolk freezing on properties of mayonnaise. Food hydrocolloids. pp. 311-317. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Huang, L. et al. (n.d.). Effect of egg yolk freezing on properties of mayonnaise. Food hydrocolloids. pp. 311-317. [Online].