Emulsifying Properties of Low-fat, Low-cholesterol Egg Yolk Prepared by Supercritical CO2 Extraction

✍ Scribed by NEAL A. BRINGE; DAVID B. HOWARD; DEANE R. CLARK

• Book ID: 108821096
• Publisher: Institute of Food Technologists
• Year: 1996
• Tongue: English
• Weight: 262 KB
• Volume: 61
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1996.tb14717.x