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Effect of Sonication Temperature on Physicochemical and Functional Properties of Chicken Egg White and Duck Egg White

Effect of Sonication Temperature on Physicochemical and Functional Properties of Chicken Egg White and Duck Egg White

Samantha Shiuan Erl Lee1, Nurul Huda2*, Yetti Marlida3, Eng-Keng Seow4 

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Journal of Animal Health and Production

October

Vol. 11, Iss. 3, Pages 234-329

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