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Effect of citric acid addition on functional properties of pasteurized liquid whole eggs
The aim of this study was to examine the influence of different concentrations of citric acid (0, 300, 400 and 500 mg/L) on the physical and functional properties of pasteurized liquid whole eggs (LWE) over 4 weeks of storage. The properties tested include pH, conductivity, colour, particle size, rh...
Guardat en:
| Publicat a: | J Food Sci Technol |
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| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7884497/ https://ncbi.nlm.nih.gov/pubmed/33678882 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04613-0 |
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