Effect of pH and added electrolyte on the thermal-induced transitions of egg yolk

Author: Guerrero Antonio   Carmona José   Martínez Inmaculada   Cordobés Felipe   Partal Pedro  

Publisher: Springer Publishing Company

ISSN: 0035-4511

Source: Rheologica Acta, Vol.43, Iss.5, 2004-11, pp. : 539-549

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