Modifying the Functional Properties of Egg Proteins Using Novel Processing Techniques: A Review
Author:
Affiliation:
1. Dept. of Food ScienceUniv. of Otago Dunedin New Zealand
2. Dept. of BiochemistryUniv. of Otago Dunedin New Zealand
3. Riddet Inst. Palmerston North New Zealand
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12464
Reference158 articles.
1. Food Preservation Using Ionizing Radiation
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5. Effect of gamma radiation and cold storage on chemical and organoleptic properties and microbiological status of liquid egg white and yolk
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