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H. J. Bassett
H. J. Bassett
University of Missouri
Yolk
Biochemistry
Biology
Pasteurization
Sodium
1
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13
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Emulsifying Properties of Salted Yolk After Pasteurization and Storage
1976
Poultry Science
O. J. Cotterill
J. Glauert
H. J. Bassett
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Citations (13)
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