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Chapter title |
Gelation of Low Density Lipoprotein (LDL)from Hen Egg Yolk During Freezing and Thawing
|
---|---|
Chapter number | 43 |
Book title |
Food Hydrocolloids
|
Published by |
Springer US, January 1993
|
DOI | 10.1007/978-1-4615-2486-1_43 |
Book ISBNs |
978-1-4613-6059-9, 978-1-4615-2486-1
|
Authors |
Toshio Wakamatsu |
Editors |
Katsuyoshi Nishinari, Etsushiro Doi |