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

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 P-00H-WCE
4
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Tipo de Documento
Article
Year published
2011
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in Journal of Food Processing and Preservation, ISSN: 0145-8892
Volume: 35, Número: 2, Páginas: 220-235
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ISSN: 0145-8892
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