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Probing the Limits of Egg Recognition Using Egg Rejection Experiments Along Phenotypic Gradients
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Addition of ground egg shell to dried egg for use in cooking

E H DAWSON, M DUEHRING, V E PARKS

    Food Research
    |March 19, 2010
    PubMed
    Abstract

    No abstract available in PubMed .

    Keywords:
    EGGS

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