Alleoni, A. (2004). Albumen Foam Stability and S-Ovalbumin Contents in Eggs Coated with Whey Protein Concentrate. Fundação APINCO de Ciência e Tecnologia Avícolas.
Chicago Style (17th ed.) CitationAlleoni, ACC. Albumen Foam Stability and S-Ovalbumin Contents in Eggs Coated with Whey Protein Concentrate. Fundação APINCO de Ciência e Tecnologia Avícolas, 2004.
MLA (9th ed.) CitationAlleoni, ACC. Albumen Foam Stability and S-Ovalbumin Contents in Eggs Coated with Whey Protein Concentrate. Fundação APINCO de Ciência e Tecnologia Avícolas, 2004.
Warning: These citations may not always be 100% accurate.