Functional properties and nutritional composition of liquid egg products treated in a coiled tube UV-C reactor

Published 2015 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Functional properties and nutritional composition of liquid egg products treated in a coiled tube UV-C reactor
Authors
Keywords
Ultraviolet, Liquid egg, Vitamins, Functional properties, Foaming, UV-C, Dean vortex
Journal
Innovative Food Science & Emerging Technologies
Volume 32, Issue -, Pages 156-164
Publisher
Elsevier BV
Online
2015-09-27
DOI
10.1016/j.ifset.2015.09.004

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.