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Main Chemical Changes in Proteins and Structure of Egg Treated with High Pressure Homogenisation by R. Marco-Molés, I. Hernando, E. Llorca, I. Pérez-Munuera
Published 2009-06-01
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Chemical and Structural Changes in White Sauces Thawed by Microwave or Conventional Oven by L. M. Guardeño, E. Llorca, I. Pérez-Munuera, A. Quiles, I. Hernando
Published 2009-06-01
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