【序号】：1 【作者】：D. S. Robinson,J. B. Monsey 【题名】：Changes in the composition of ovomucin during liquefaction of thick egg white 【期刊】：Journal of the Science of Food and Agriculture 【年、卷、期、起止页码】：Volume 23, Issue 1, pages 29–38, January 1972 【全文链接】：http://onlinelibrary.wiley.com/doi/10.1002/jsfa.2740230105/abstract
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