✦ LIBER ✦
Changes in rheological behaviour and functional properties of hen’s egg yolk induced by processing and fermentation with phospholipases
✍ Scribed by Thomas Jaekel; Waldemar Ternes
- Book ID
- 108826973
- Publisher
- John Wiley and Sons
- Year
- 2009
- Tongue
- English
- Weight
- 211 KB
- Volume
- 44
- Category
- Article
- ISSN
- 0950-5423
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