Production of Cholesterol-Reduced Pasteurized Egg Yolk by Adsorption of Cholesterol with beta-cyclodextrin. | AVESİS

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Production of Cholesterol-Reduced Pasteurized Egg Yolk by Adsorption of Cholesterol with beta-cyclodextrin.

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YÜCEER M., Özçelik B.

IFT-Institute of Food Technologists 08 Annual Meeting+Food Expo, United States Of America, 1 - 04 July 2008

Publication Type: Conference Paper / Full Text
Country: United States Of America
Çanakkale Onsekiz Mart University Affiliated: Yes