Lipid oxidation in egg products: impact of process, storage and initial composition
Le Borgne Costiou, Christelle | Meynier, Anne | Beaumal, Valerie | David Briand, Elisabeth | Schuck, Pierre | Anton, Marc
Ключевые слова АГРОВОК
Библиографическая информация
2011; 20. European Symposium on the quality of poultry meat, Leipzig, DEU, 2011-09-04-2011-09-08,
Другие темы
Food engineering; Aliment déshydraté; Conservation des aliments; Oxydation des lipides; Ingénierie des aliments; Transformation des aliments
Язык
Английский
Тип
Conference Paper; Conference Part
2016-10-15
AGRIS AP
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