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Analysis of color changes in chicken egg yolks and whites based on degree of thermal protein denaturation during ohmic heating and water bath treatment
Llave, Yvan, Fukuda, Satoshi, Fukuoka, Mika, Shibata-Ishiwatari, Naomi, Sakai, NoboruVolume:
222
Language:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2017.11.024
Date:
April, 2018
File:
PDF, 1.97 MB
english, 2018