Uht treatment of liquid egg yolk
Egg and its product are easily perishable items because of their high moisture content, although they have a very high amount of nutrients, especially protein. Many efforts have been channelled to increase the shelf-life of these products but heat treatment according to literature is the most promis...
Elmentve itt :
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| Dokumentumtípus: | Cikk |
| Megjelent: |
University of Szeged, Faculty of Agriculture
Szeged
2018
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| Sorozat: | Review on agriculture and rural development
7 No. 1-2 |
| Kulcsszavak: | Élelmiszeripari technológia |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/68090 |