Physical and Structural Changes in Liquid Whole Egg Treated with High-Intensity Pulsed Electric Fields

✍ Scribed by Raquel Marco-Molés; María A. Rojas-Graü; Isabel Hernando; Isabel Pérez-Munuera; Robert Soliva-Fortuny; Olga Martín-Belloso

• Book ID: 111406754
• Publisher: Institute of Food Technologists
• Year: 2011
• Tongue: English
• Weight: 502 KB
• Volume: 76
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2010.02016.x