Citation relation

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

Publication:

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

Related:

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