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Salted Egg Yolks:Viscosity and Performance of Acidified,Pasteurized and Frozen Samples by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: November 1969
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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Sugared Egg Yolks:Effects of Pasteurization and Freezing on Performance and Viscosity by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: December 1969
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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