Comparison of flow behavior and physicochemical characteristics of low-cholesterol mayonnaises produced with cholesterol-reduced egg yolk
Yüceer, M., İlyasoğlu, H., Özçelik, B.Volume:
25
Language:
english
Journal:
The Journal of Applied Poultry Research
DOI:
10.3382/japr/pfw033
Date:
December, 2016
File:
PDF, 699 KB
english, 2016