Effect of Freezing-Thawing and Stabilizers on the Phase Behavior of Egg Micro-Particles and Quality Attributes of Liquid Egg
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تاریخ نمایه سازی: 1 آذر 1402
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Bioprocessing and Biodetection Lab (BBL), Department of Food Science, Technology and Engineering, University of Tehran, Karaj, Islamic Republic of Iran.
Bioprocessing and Biodetection Lab (BBL), Department of Food Science, Technology and Engineering, University of Tehran, Karaj, Islamic Republic of Iran.
Bioprocessing and Biodetection Lab (BBL), Department of Food Science, Technology and Engineering, University of Tehran, Karaj, Islamic Republic of Iran.
Bioprocessing and Biodetection Lab (BBL), Department of Food Science, Technology and Engineering, University of Tehran, Karaj, Islamic Republic of Iran.
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