The effect of pasteurization, selected additives and freezing rate on the gelation of frozen-defrosted egg yolk

K-REx Repository

Files in this item

This item appears in the following Collection(s)

Search K-REx


Advanced Search

Browse

My Account








Center for the

Advancement of Digital

Scholarship

118 Hale Library

Manhattan KS 66506


(785) 532-7444

cads@k-state.edu