Abstract
Dry coagulated egg white (DCEW) composition has been given in the paper. The ways of this matter intro- duction have been ground into minced meat and egg compositions. These masses water holding ability has been studied in dependence on egg white introduction level.
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Published version (
Free)
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
