Effect of high pressure treatment on the physicochemical and functional properties of egg yolk

Published 2010 View Full Article

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Title
Effect of high pressure treatment on the physicochemical and functional properties of egg yolk
Authors
Keywords
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Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 231, Issue 3, Pages 371-377
Publisher
Springer Nature
Online
2010-05-10
DOI
10.1007/s00217-010-1286-7
References
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