Concepedia
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Publications
1
Citations
34
H-Index
Active since
1935
H. M. Seli is an author specializing in egg yolk emulsifying capacity, egg science, and yolk emulsion properties.
Publications per year
1935–1935
Lecitho-Protein The Emulsifying Ingredient in Egg Yolk
H. M. Seli, A. G. Olsen, Roland E. Kremers · Industrial & Engineering Chemistry · 1935 · 34 citations
Agriculture, Biochemistry, Food Science +13
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