Science of Cookery
Online ISSN : 2186-5795
Print ISSN : 0910-5360
ISSN-L : 0910-5360
Thermal Coagulation of Egg White and Egg Yolk Effects of Salt and Sugar
[in Japanese]
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1982 Volume 15 Issue 2 Pages 114-118

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[in Japanese]

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© The Japan Society Cookery Science
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