Functional Properties and Composition of Liquid Whole Egg Proteins as Influenced by Pasteurization and Frozen Storage

Verfasser / Beitragende:
[T. J. HERALD, D. M. SMITH]
Ort, Verlag, Jahr:
1989
Enthalten in:
Poultry Science, 68/11(1989-11), 1461-1469
Format:
Artikel (online)
ID: 396008518