Effects of minimal processing and vitamin C enrichment on microbiological safety and viscosity of liquid egg white

Tóth Adrienn and Németh Csaba and Ayari Emna and Pintér-Nagy Orsolya and Zeke Ildikó and Friedrich László: Effects of minimal processing and vitamin C enrichment on microbiological safety and viscosity of liquid egg white. In: Wellmann International Scientific Conference. p. 86. (2018)

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Item Type: Article
Heading title: Thematic session
Journal or Publication Title: Wellmann International Scientific Conference
Date: 2018
ISBN: 978-963-306-589-1
Page Range: p. 86
Language: English
Event Title: Wellmann International Scientific Conference (16.) (2018) (Hódmezővásárhely)
Related URLs: http://acta.bibl.u-szeged.hu/72954/
Uncontrolled Keywords: Élelmiszeripari technológia - előadáskivonat
Subjects: 02. Engineering and technology
02. Engineering and technology > 02.10. Other engineering and technologies
02. Engineering and technology > 02.10. Other engineering and technologies > 02.10.02. Food and beverages
02. Engineering and technology > 02.10. Other engineering and technologies > 02.10.02. Food and beverages > 02.10.02.02. Food and drink processing
02. Engineering and technology > 02.10. Other engineering and technologies > 02.10.02. Food and beverages > 02.10.02.02. Food and drink processing > 02.10.02.02.12. Food technology
Date Deposited: 2021. Jul. 14. 14:56
Last Modified: 2021. Jul. 14. 14:56
URI: http://acta.bibl.u-szeged.hu/id/eprint/73028

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