Effect of citric acid addition on functional properties of pasteurized liquid whole eggs
Crossref DOI link: https://doi.org/10.1007/s13197-020-04613-0
Published Online: 2020-07-01
Published Print: 2021-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Marušić Radovčić, Nives http://orcid.org/0000-0002-4238-0254
Karlović, Sven
Medić, Helga
Režek Jambrak, Anet
Text and Data Mining valid from 2020-07-01
Version of Record valid from 2020-07-01
Article History
Revised: 22 April 2020
Accepted: 26 June 2020
First Online: 1 July 2020