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Journal description
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Details for article 10 of 37 found articles
| Title: |
Formation mechanism and inhibition methods of frozen egg yolk gelation: A review |
| Author: |
Zhang, Jiajia Ma, Yanqiu |
| Appeared in: |
Trends in food science and technology. [Regular ed.] |
| Paging: | Volume 148 () nr. C pages p. |
| Year: |
2024 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 10 of 37 found articles
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