Processed egg products
Author:
Publisher
Elsevier
Link
http://woodhead.metapress.com/index/M224262N40231313.pdf
Reference242 articles.
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2. Modeling of fresh pasta characteristics for egg content and albumen to yolk ratio;Alamprese;J Food Eng,2009
3. Competitive adsorption between egg yolk lipoproteins and whey proteins on oil-in-water interfaces;Aluko;Colloids Surf B: Biointerfaces,1998
4. Inactivation of Escherichia coli O157:H7 in liquid dialyzed egg using pulsed electric fields;Amiali;Food Bioprod Process,2004
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