Viscoelasticity of frozen/thawed egg yolk as affected by salts, sucrose and glycerol
Guardado en:
| Publicado en: | Journal of Food Science |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of Food Science v. 63, no. 1 (1998), p. 20-24 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of Food Science |
| LEADER | 00833cab#a22002894c#4500 | ||
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