Comparison of flow behavior and physicochemical characteristics of low-cholesterol mayonnaises produced with cholesterol-reduced egg yolk

Comparison of flow behavior and physicochemical characteristics of low-cholesterol mayonnaises produced with cholesterol-reduced egg yolk

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Veröffentlicht in:Journal of applied poultry research 2016-12, Vol.25 (4), p.611
Hauptverfasser: Yüceer, M., İlyasoğlu, H., Özçelik, B.
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container_issue 4
container_start_page 611
container_title Journal of applied poultry research
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creator Yüceer, M.
İlyasoğlu, H.
Özçelik, B.
description
doi_str_mv 10.3382/japr/pfw059
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title Comparison of flow behavior and physicochemical characteristics of low-cholesterol mayonnaises produced with cholesterol-reduced egg yolk
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