Modeling of rheological characteristics of liquid egg white and yolk at different pasteurization temperatures
Crossref DOI link: https://doi.org/10.1007/s11694-015-9243-6
Published Online: 2015-03-24
Published Print: 2015-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Abbasnezhad, Behzad
Hamdami, Nasser
Khodaei, Diako
Text and Data Mining valid from 2015-03-24
