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Journal: Agriculture, 2021
Volume: 11
Number: 257
257
Article: Effect of Combination of Salt and pH on Functional Properties of Frozen-Thawed Egg Yolk
Authors: by Karina Ilona Hidas, Ildikó Csilla Nyulas-Zeke, Anna Visy, László Baranyai, Lien Phuong Le Nguyen, Adrienn Tóth, László Friedrich, Attila Nagy and Csaba Németh
Link: https://www.mdpi.com/2077-0472/11/3/257

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