Erratum and addendum. Contribution of egg yolk lipoproteins to cake structure.

Autor: Kamat, V. B., Lawrence, G. A., Hart, C. J., Yoell, R.
Zdroj: Journal of the Science of Food & Agriculture; May1973, Vol. 24 Issue 5, p641-641, 1p
Databáze: Complementary Index
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