IdézéskapcsolatChamila Nimalaratne. Egg Yolk Carotenoids: Composition, Analysis, and Effects of Processing on Their Stability. (2013) Megjelent: Carotenoid Cleavage Products p. 219-225

Közlemény:
Andrássy Éva. Changes of hen eggs and their components caused by non-thermal pasteurizing treatments II. Some non-microbiological effects of gamma irradiation or hydrostatic pressure processing on liquid egg white and egg yolk. (2006) ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 0139-3006 1588-2535 35 5 305-318
Kapcsolódó cikk:
Chamila Nimalaratne. Egg Yolk Carotenoids: Composition, Analysis, and Effects of Processing on Their Stability. (2013) Megjelent: Carotenoid Cleavage Products p. 219-225
Független: Igen
2020-11-25 06:38