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Consumer Acceptance, Quality, and Functionality of Heat-Ozone-Pasteurized Whole Eggs Processed with Commercial Scale Equipment

By Esther Nova Ho Maxkwee
Topics: Food Science, Ozone, Sensory, Eggs, Pasteurization, Acceptance
Publisher: The Ohio State University / OhioLINK
Year: 2013
OAI identifier: oai:etd.ohiolink.edu:osu1366213938
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