![](/img/cover-not-exists.png)
Preserving functional properties of hen’s egg yolk during freeze-drying
Thomas Jaekel, Kirsten Dautel, Waldemar TernesVolume:
87
Year:
2008
Language:
english
Pages:
5
DOI:
10.1016/j.jfoodeng.2008.01.006
File:
PDF, 134 KB
english, 2008