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Journal description
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Details for article 9 of 103 found articles
| Title: |
Changes in physico-chemical properties, microstructure and intermolecular force of preserved egg yolk gels during pickling |
| Author: |
Yang, Yuan Zhao, Yan Xu, Mingsheng Wu, Na Yao, Yao Du, Huaying Liu, Haiyan Tu, Yonggang |
| Appeared in: |
Food hydrocolloids |
| Paging: | Volume 89 (2019) nr. C pages 131-142 |
| Year: |
2019 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 9 of 103 found articles
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