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Effects of High Hydrostatic Pressure Treatment on the Allergenicity and Structure of Chicken Egg White Ovomucoid
Effects of High Hydrostatic Pressure Treatment on the Allergenicity and Structure of Chicken Egg White Ovomucoid
2007
Sumiko Odani
Yasuko Kanda
Takashi Hara
Masatomo Matuno
Atsushi Suzuki
Keywords:
Food science
Hydrostatic pressure
Egg white ovomucoid
Chemistry
Correction
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