Egg yolk fractions as basic ingredient in the development...

  • Main
  • 2016 / 2
  • Egg yolk fractions as basic ingredient in the development...
International Journal of Gastronomy and Food Science 2016 / 2

Egg yolk fractions as basic ingredient in the development of new snack products

Valverde, Damián, Laca, Amanda, Estrada, Lluis Nel, Paredes, Benjamín, Rendueles, Manuel, Díaz, Mario
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?
Language:
english
Journal:
International Journal of Gastronomy and Food Science
DOI:
10.1016/j.ijgfs.2016.02.002
Date:
February, 2016
File:
PDF, 5.57 MB
english, 2016
Conversion to is in progress
Conversion to is failed