Physicochemical and functional properties of liquid whole egg treated by the application of Pulsed Electric Fields followed by heat in the presence of triethyl citrate-Reference-Cited by-同舟云学术

Physicochemical and functional properties of liquid whole egg treated by the application of Pulsed Electric Fields followed by heat in the presence of triethyl citrate

Published:2012-10 Issue:2 Volume:48 Page:484-490
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Monfort Silvia,Mañas Pilar,Condón Santiago,Raso Javier,Álvarez Ignacio

Funder

CICYT

Publisher

Elsevier BV

Subject

Food Science

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5. Precursor effects of citric acid and citrates on ZnO crystal formation;Cho;Langmuir,2009

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