Effect of pH and salt concentration on the solubility and...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2007 Vol. 40; Iss. 7

Effect of pH and salt concentration on the solubility and density of egg yolk and plasma egg yolk

Rita de Cássia S. Sousa, Jane S.R. Coimbra, Edwin E. Garcia Rojas, Luis A. Minim, Fabíola C. Oliveira, Valéria P.R. Minim
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
40
Year:
2007
Language:
english
DOI:
10.1016/j.lwt.2006.08.001
File:
PDF, 168 KB
english, 2007
Conversion to is in progress
Conversion to is failed