Eigelb mit höherer Emulgieraktivität

authored by: W. Buxmann, K. Franke, U. Bindrich
Organisation(s): Institute of Food Science and Human Nutrition
Food Technology Section
External Organisation(s): German Institute of Food Technology (DIL e.V.)
Type: Article
Journal: Lebensmitteltechnik (Print)
Volume: 42
Pages: 27-28
No. of pages: 2
ISSN: 0047-4290
Publication date: 2010
Publication status: Published