Functional properties of egg yolk concentrate with a reduced cholesterol content prepared by treatment with supercritical CO2
- 1 October 1997
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 11 (4) , 385-391
- https://doi.org/10.1016/s0268-005x(97)80035-5
Abstract
No abstract availableKeywords
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