ԍ:J-102
^CgFMaximum Change in Physical and Quality Parameters of Fluid Foods during 
Continuous Flow Heating.    Application to Liquid Whole Egg
MҁFM. H. HAMID-SAMIMI  and  K. R. SWARTZEL
_CNCVolCŁi`jF Jounal of Food Processing and Preservation, 1985, 8, 225-239  
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Jounal of Food Processing and Preservation, 8,  225						
 
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http://www.ncbi.nlm.nih.gov/htbin-post/Entrez/query?form=4&db=m&Term=Jounal of Food Processing and Preservation, 8,  225


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