Emulsifying properties of low-fat, low-cholesterol egg yolk prepared by supercritical CO2 Extraction
Guardado en:
| Publicado en: | Journal of Food Science |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of Food Science v. 61, no. 1 (1996), p. 19-23 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of Food Science |
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