Effects of pH and NaCl on the physicochemical and interfacial properties of egg white/yolk

标题
Effects of pH and NaCl on the physicochemical and interfacial properties of egg white/yolk
作者
关键词
-
出版物
Food Bioscience
Volume 23, Issue -, Pages 115-120
出版商
Elsevier BV
发表日期
2017-12-13
DOI
10.1016/j.fbio.2017.12.004

向作者/读者发起求助以获取更多资源

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now