The Effect of Pasteurization, Selected Additives and Freezing Rate on the Gelation of Frozen-Defrosted Egg Yolk
Open Access
- 1 May 1968
- journal article
- Published by Elsevier in Poultry Science
- Vol. 47 (3), 1013-1022
- https://doi.org/10.3382/ps.0471013
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
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