Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents--a review. [electronic resource]

By: Contributor(s): Producer: 20140109Description: 3292-9 p. digitalISSN:
  • 0032-5791
Subject(s): Online resources: In: Poultry science vol. 92
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Review

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