Buchumschlag

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

Fuente: Redalyc

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Bibliographische Detailangaben
1. Verfasser:	Marcelo Nunes de JESÚS
Format:	Artículo científico
Sprache:	en
Veröffentlicht:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2013
Schlagworte:	Agrociencias freeze dried eggs confections egg products sensory analysis
Online-Zugang:	Acceder al recurso
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

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