Emulsifying Properties of Salted Yolk After Pasteurization and Storage
Open Access
- 1 March 1976
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 55 (2), 544-548
- https://doi.org/10.3382/ps.0550544
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Hot-Pack Pasteurization of Salted Egg Products ,Poultry Science, 1974
- Thermal Resistance of Salmonellae in Egg Yolk Products Containing Sugar or SaltPoultry Science, 1969