Improvement of technological properties of egg yolk by enzymatic modification

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W. Buxmann, U. Bindrich and K. Franke

File Name: 2011/XIV European Symposium on the Quality of Eggs and Egg Products and XX European Symposium on the Quality of Poultry Meat/029_b-075_Buxmann.pdf
Category: XIV European Symposium on the Quality of Eggs and Egg Products and XX European Symposium on the Quality of Poultry Meat
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