Effects of HPH processing at 400 MPa on proteins of liquid egg products
In food preservation technologies there are pursuits to apply minimal processing technologies which don’t influence product quality attributes like protein structure. High hydrostatic pressure (HHP) is one of the minimal processing technologies. The effect of high hydrostatic pressure (HHP) was stud...
Elmentve itt :
| Szerzők: | |
|---|---|
| Dokumentumtípus: | Cikk |
| Megjelent: |
University of Szeged Faculty of Agriculture
Hódmezővásárhely
2016
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| Sorozat: | Review on agriculture and rural development
5 No. 1-2 |
| Kulcsszavak: | Tojás - élelmiszer-higiénia, Tojás feldolgozása, Tojástermelés |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/48057 |