검색결과 : 1건
| No. | Article |
|---|---|
| 1 |
Analysis of color changes in chicken egg yolks and whites based on degree of thermal protein denaturation during ohmic heating and water bath treatment Llave Y, Fukuda S, Fukuoka M, Shibata-Ishiwatari N, Sakai N Journal of Food Engineering, 222, 151, 2018 |