Instrumental measurent of the texture of hard-boiled egg yolks enriched with different levels of conjugated linoleic acid

Instrumental measurent of the texture of hard-boiled egg yolks enriched with different levels of conjugated linoleic acid

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Bibliographic Details
Main Author: Diezma Iglesias, B.=700 1 Garcia Rebollar, P.
Other Authors: Ruiz Altisent, M., Alvarez Carro, C.
Format: Book
Language:Spanish
Subjects:
HUEVOS
CARACTERISTICAS DEL HUEVO
YEMA DE HUEVO
CALIDAD
PROPIEDADES ORGANOLEPTICAS
COMPOSICION QUIMICA
ACIDOS GRASOS
ENSAYO
PRENSADO
FIRMEZA
TEXTURA
ESPAÑA
ENSAYO DE COMPRESION
HUEVOS COCIDOS

Universidad Nacional Agraria

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