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Innovative Food Science & Emerging Technologies 2017 / 7

Impact of magnetic assisted freezing in the physicochemical and functional properties of egg components. Part 1: Egg white

Fernández-Martín, F., Pérez-Mateos, M., Dadashi, S., Gómez-Guillén, C.M., Sanz, P.D.
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Language:
english
Journal:
Innovative Food Science & Emerging Technologies
DOI:
10.1016/j.ifset.2017.07.004
Date:
July, 2017
File:
PDF, 844 KB
english, 2017
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