Title |
Impact of a thermal treatment on the physico-chemical and emulsifying properties of egg yolk / Fabien Guilmineau |
|---|---|
Involved |
Fabien Guilmineau (Verfasser) |
Published |
Düsseldorf: VDI-Verl. |
Edition |
Als Ms. gedr. |
Extent |
XX, 199 S. : Ill., graph. Darst. |
Thesis |
Zugl.: München, Techn. Univ., Diss., 2007 |
ISBN |
978-3-18-312914-0 |
Language |
|
Country |
|
Topic |
|
Subject |
Dotter, Pasteurisieren, Denaturieren, Emulgieren |
DDC notation |
|
Series |
Fortschrittberichte VDI / Verein Deutscher Ingenieure. 14, Landtechnik, Lebensmitteltechnik ; Nr. 129 |
Further information |
Literaturverz. S. 187 - 199 |
Record ID |
989488403 |
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