Applying Egg Protein Hydrolysates to Production of Model Processed Meat Products

Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality - Poland
doi 10.15193/zntj/2013/87/061-072
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Polskie Towarzystwo Technologow Zywnosci Wydawnictwo Naukowe PTTZ

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