Storage Stability of an Egg Yolk Cream Formulation: Texture and Microbiological Assessment

AuthID
 P-004-03D
4
Author(s)
Tipo de Documento
Article
Year published
2008
Publicado
in JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, ISSN: 0022-5142
Volume: 88, Número: 6, Páginas: 1068-1073 (6)
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Publication Identifiers
SCOPUS: 2-s2.0-42049107984
Wos: WOS:000255109600019
Source Identifiers
ISSN: 0022-5142
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