Continuous centrifugal fractionation of egg yolk granules and plasma constituents influenced by process conditions and product characteristics

Published 2013 View Full Article

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Title
Continuous centrifugal fractionation of egg yolk granules and plasma constituents influenced by process conditions and product characteristics
Authors
Keywords
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Journal
JOURNAL OF FOOD ENGINEERING
Volume 117, Issue 1, Pages 89-98
Publisher
Elsevier BV
Online
2013-02-19
DOI
10.1016/j.jfoodeng.2013.02.009

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