Thermophysical and rheological properties of liquid egg white and yolk during thermal pasteurization of intact eggs
Crossref DOI link: https://doi.org/10.1007/s11694-014-9183-6
Published Online: 2014-04-30
Published Print: 2014-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Abbasnezhad, Behzad
Hamdami, Nasser
Shahedi, Mohammad
Vatankhah, Hamed
Text and Data Mining valid from 2014-04-30