✦ LIBER ✦
Influencing emulsifying properties of egg yolk by enzymatic modification with phospholipase D. Part 2: Structural changes of egg yolk due to incubation
✍ Scribed by Waldemar Buxmann; Ute Bindrich; Ulf Strijowski; Volker Heinz; Dietrich Knorr; Knut Franke
- Book ID
- 108099953
- Publisher
- Elsevier Science
- Year
- 2010
- Tongue
- English
- Weight
- 1014 KB
- Volume
- 76
- Category
- Article
- ISSN
- 0927-7765
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