Effect of pulsed electric fields on the main chemical components of liquid egg and stability at 4°C

Czech Journal of Food Sciences

Volumn 27, Issue SPEC. ISS., 2009, Pages

  Marco Moles R ^a   Perez Munuera I ^a   Quiles, A ^a   Hernando, I ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Egg; Lipids; Proteins; Pulsed electric field; Structure

Indexed keywords

EID: 68949200558     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/622-cjfs     Document Type: Conference Paper

References (6)

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