Determination of egg yolk content in egg liqueurs
The recent Czech Food law (Decree No. 264/2003, 93/2000 and 57/2003 of the law No. 110/1997 as amended) requires the minimal concentration of egg or egg yolk content in relevant food products (mayonnaises, egg pastas, egg liqueurs), however, the methods for the determination of egg and/or egg yolk c...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , , , |
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| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Czech Academy of Agricultural Sciences
2004-02-01
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| Σειρά: | Czech Journal of Food Sciences |
| Θέματα: | |
| Διαθέσιμο Online: | https://cjfs.agriculturejournals.cz/artkey/cjf-200401-0002_determination-of-egg-yolk-content-in-egg-liqueurs.php |
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