Changes in aggregation behavior of raw and cooked salted egg yolks during pickling

Published 2018 View Full Article

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Title
Changes in aggregation behavior of raw and cooked salted egg yolks during pickling
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 80, Issue -, Pages 68-77
Publisher
Elsevier BV
Online
2018-02-06
DOI
10.1016/j.foodhyd.2018.01.026

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