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Effect of Heat and Other Factors on the Structure and Behaviour of Selected Proteins

其他書名	Part IV; Gelatin of a Whey Protein Isolate and Egg Albumen
出版	Leatherhead Food Research Association, 1986
URL	http://books.google.com.hk/books?id=1FksnwEACAAJ&hl=&source=gbs_api