Effect of high hydrostatic pressure treatment on rehydrated egg white powder
Crossref DOI link: https://doi.org/10.1556/446.2025.00185
Published Print: 2025-12-15
Update policy: https://doi.org/10.1556/policypage.crossmark.crossref.2
Barkó, Annamária https://orcid.org/0000-0001-8260-3021
Pásztor-Huszár, Klára
Mednyánszky, Zsuzsanna
Varga-Tóth, Adrienn
Csurka, Tamás
Majzinger, Koppány
Horváth-Mezőfi, Zsuzsanna
Takács, Krisztina
Jónás, Gábor
Visy, Anna
Hidas, Karina Ilona
License valid from 2025-12-15
