Sensory and physico-chemical characteristics of desserts prepared with egg products processed by freeze and spray drying

Fuente: Redalyc

Saved in:

Bibliographic Details
Main Author:	Marcelo Nunes de JESÚS
Format:	Artículo científico
Language:	en
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2013
Subjects:	Agrociencias freeze dried eggs confections egg products sensory analysis
Online Access:	Acceder al recurso
Tags:	Add Tag No Tags, Be the first to tag this record!

Internet