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Journal: Coatings, 2018
Volume: 8
Number: 438
Article:
Application of Transglutaminase Crosslinked Whey Protein–Pectin Coating Improves Egg Quality and Minimizes the Breakage and Porosity of Eggshells
Authors:
by
Cristian Aarón Dávalos-Saucedo, Giovanna Rossi-Márquez, Carlos Regalado-González, Maritza Alonzo-MacÃas and Prospero Di Pierro
Link:
https://www.mdpi.com/2079-6412/8/12/438
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