ShareThe European market for egg products.
Author(s) : BOSSTRAETEN F. van
Type of article: Periodical article
Summary
Physico-chemical specifications as applied to the whole egg, both the egg yolk and egg white, either liquid, frozen or dehydrated. Evaluation of functional properties (coagulation, foaming and emulsification) and nutritional value of egg products. An update on European regulations and the effects of GATT.
Details
- Original title: The European market for egg products.
- Record ID : 1996-2973
- Languages: English
- Subject: Regulation
- Source: Int. Food Ingredients - n. 4
- Publication date: 1995
Links
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