Thermophysical and rheological properties of liquid egg white and yolk during thermal pasteurization of intact eggs

出版年份 2014 全文链接

标题

作者

关键词

Eggs, Thermophysical properties, Rheology, Surface heat transfer coefficient, Pasteurization

出版物

Volume 8, Issue 4, Pages 259-269

出版商

Springer Nature

发表日期

2014-04-29

DOI

10.1007/s11694-014-9183-6

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