Improvement of emulsifying properties of hen´s egg yolk fractions by combined enzymatic and heat treatment

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O. Gmach and U. Kulozik

File Name: 2015/XXII European Symposium on the Quality of Poultry Meat and XVII European Symposium on the Quality of Eggs and Egg Products, Nantes, France, 11-13 May 2015/100045.pdf
Category: XXII European Symposium on the Quality of Poultry Meat and the XVI European Symposium on the Quality of Eggs and Egg Products
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