Impact of magnetic assisted freezing in the physicochemical and functional properties of egg components. Part 2: Egg yolk

F. Fernández-Martín, M. Pérez-Mateos, S. Dadashi, C.M. Gómez-Guillén, P.D. Sanz
  • Innovative Food Science & Emerging Technologies, November 2017, Elsevier
  • DOI: 10.1016/j.ifset.2017.11.006
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The following have contributed to this page: Miriam PEREZ-MATEOS