Effects of Chemical Modifications on the Physicochemical and Cake-Baking Properties of Egg White

Bibliographic Details
Main Authors:	Ma,C.Y (Author), Poste,L.M (Author), Holme, J. (Author)
Format:	Article
Language:	English Slovak
Online Access:	http://www.viks.sk/chk/chtf/htmldoc/11.doc

Internet