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                                       Details for article 14 of 64 found articles
 
 
  Effect of Phospholipids and Fatty Acid Composition of Oil on Emulsifying Capacity of Soluble Protein of Chicken
 
 
Title: Effect of Phospholipids and Fatty Acid Composition of Oil on Emulsifying Capacity of Soluble Protein of Chicken
Author: Franzen Jr., R.W.
May, K.N.
Appeared in: Poultry science
Paging: Volume 47 (1968) nr. 2 pages 623-625
Year: 1968
Contents:
Publisher: Poultry Science Association Inc.
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 14 of 64 found articles
 
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 Koninklijke Bibliotheek - National Library of the Netherlands