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"Gossett, P.W"
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Development and evaluation of a thermally-processed, low-cholesterol egg salad product
by
Baker, R.C
,
Gossett
,
P.W
Published in
Poultry science
(01.11.1984)
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Development and evaluation of chickenburger formulations and effect of beating time incorporating underutilized poultry meats
by
BAKER, R.C.
,
O’BRIEN, S.W.
,
GOSSETT, P.W.
Published in
Poultry science
(01.01.1984)
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Effect of pH and of succinylation on the water retention properties of coagulated, frozen and thawed egg albumen [Expressible moisture of the coagulated albumen]
by
Gossett P.W
,
Baker R.C
Published in
Journal of food science
(01.09.1983)
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Prevention of the green-gray discoloration in cooked liquid whole eggs
by
Gossett P.W
,
Baker R.C
Published in
Journal of Food Science
(1981)
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Selected rheological properties of pH-adjusted or succinylated egg albumen [Apparent viscosities]
by
Gossett
,
P.W
,
Rizvi, S.S.H
,
Baker, R.C
Published in
Journal of food science
(01.09.1983)
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A new method to quantitate the coagulation process [of food proteins by heat, enzymes, or other agents]
by
Gossett
,
P.W
,
Rizvi, S.S.H
,
Baker, R.C
Published in
Journal of food science
(01.09.1983)
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Quantitative analysis of gelation in egg protein systems
by
Gossett
,
P.W
,
Rizvi, S.S.H
,
Baker, R.C
Published in
Food technology (Chicago)
(01.05.1984)
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