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pro vyhledávání: '"Orme J. Kohlenberg"'
Publikováno v:
Fundamentals of Food Freezing ISBN: 9780870552908
Frozen egg products marketed in the U.S. include whole eggs, yolks (plain, sugared, and salted), and albumen. Frozen whole egg is a mixture of whites and yolks in naturally occurring proportions with about 25 to 26.5% solids. According to the Standar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b534236a1104c8808daa4df194e67d1
https://doi.org/10.1007/978-94-011-7726-9_10
https://doi.org/10.1007/978-94-011-7726-9_10
