Author: "Quintas, Mafalda A.C." / Topic: egg yolk - Searchworks@Jio Institute Digital Library Search Results

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1. DEVELOPMENT OF A SAFER FORMULATION OF EGG YOLK CREAM: PHYSICOCHEMICAL AND SENSORIAL CHARACTERISTICS ASSESSMENT.

Author: FUNDO, JOANA F., QUINTAS, MAFALDA A.C., BRANDÃO, TERESA R.S., and SILVA, CRISTINA L.M.
Subjects: *EGG yolk, *CONFECTIONERY, *EGG products industry, *RAW materials, *FOOD pasteurization, *NUTRITION
Published: 2011
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