This is a demo store. No orders will be fulfilled.

Using microwave-assisted phosphorylation to improve foaming and solubility of egg white by response surface methodology

POULTRY SCIENCE [2019]
Peishan Li, Long Sheng, Yongguo Jin
MATERIALS

Shall we send you a message when we have discounts available?

Remind me later

Thank you! Please check your email inbox to confirm.

Oops! Notifications are disabled.