Impact of a thermal treatment on the emulsifying properties of egg yolk. Part 2: Effect of the environmental conditions
Fabien Guilmineau, Ulrich KulozikVolume:
20
Year:
2006
Language:
english
Pages:
10
DOI:
10.1016/j.foodhyd.2005.12.006
File:
PDF, 201 KB
english, 2006