Lipid stabiltiy and color of pressure- and heat-treated egg yolk. Role of pH, sodium chloride and antioxidants

E. Beltren, M. MorMur, J. Yuste, Marti Buffa, R. Pla

Research output: Contribution to journalArticleResearch

Original languageEnglish
Pages (from-to)-
JournalFood Chemistry
Publication statusPublished - 1 Jan 2006

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