Development Of A Safer Formulation Of Egg Yolk Cream: Physicochemical And Sensorial Characteristics Assessment

AuthID
 P-002-SQZ
4
Author(s)
Document Type
Article
Year published
2011
Published
in JOURNAL OF FOOD PROCESSING AND PRESERVATION, ISSN: 0145-8892
Volume: 35, Issue: 2, Pages: 220-235 (16)
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Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-79953728742
Wos: WOS:000289261300006
Source Identifiers
ISSN: 0145-8892
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