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
Journal:
The Journal of Applied Poultry Research
DOI:
10.3382/japr/pfw059
Date:
December, 2016
File:
PDF, 19 KB
2016