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June 4, 2021Czech Journal of Food SciencesOpen Access

Effect of cryogenic freezing on the rheological and calorimetric properties of pasteurized liquid egg yolk

Karina Ilona Hidas Csaba Németh Lien Le Phuong Nguyen Anna Visy Adrienn Tóth Annamária Barkó László Friedrich Attila Nagy Ildikó Csilla Nyulas-Zeke

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Abstract

Effect of cryogenic freezing on the rheological and calorimetric properties of pasteurized liquid egg yolk | Karina Ilona Hidas, Csaba Németh, Lien Le Phuong Nguyen, Anna Visy, Adrienn Tóth, Annamária Barkó, László Friedrich, Attila Nagy, Ildikó Csilla Nyulas-Zeke | Agricultural Journals

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Hidas et al. (2021) studied this question.

synapsesocial.com/papers/6ab5e97890afbcc1ad0e4322 https://doi.org/10.17221/37/2021-cjfs

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