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Electronic Theses & Dissertations
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Free radicals (Chemistry)
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Miller Robert L
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The effect of homogenization on the gelation and palatability of baked custards prepared with dried whole egg solids
Mastic, Marjorie Eleanor
Text (1959)
Part of
Electronic Theses & Dissertations
A comparison of the emulsifying properties and the palatability of frozen, spray-dried, freeze-dried and foam-spray-dried whole eggs in cream puffs
Charlebois, Gisele
Text (1968)
Part of
Electronic Theses & Dissertations
Influence of free radicals (oxides of nitrogen) on the stability of lipids in egg powders
Lai, Shu-Mei
Text (1993)
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Electronic Theses & Dissertations
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