دورية أكاديمية
Impact of high-pressure shift freezing on physicochemical and functional properties of egg edible parts
العنوان: | Impact of high-pressure shift freezing on physicochemical and functional properties of egg edible parts |
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المؤلفون: | Dadashi, S., Fernández-Martín, F., Mousavi, M., Pérez-Mateos, M. |
المصدر: | In Journal of Food Engineering January 2024 361 |
قاعدة البيانات: | ScienceDirect |
تدمد: | 02608774 |
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DOI: | 10.1016/j.jfoodeng.2023.111753 |