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

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@article{c85a90a07881471b91d5a62081d33de5,

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

author = "E. Beltren and M. MorMur and J. Yuste and Marti Buffa and R. Pla",

year = "2006",

month = jan,

day = "1",

language = "English",

pages = "--",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier Limited",

}