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Orientador(es)
Resumo(s)
Descrição
Palavras-chave
Ovos moles Safety Pasteurized egg yolk Rheological properties Colour Microstructure
Contexto Educativo
Citação
FUNDO, Joana F... [et al.] - Innovating Portuguese Traditional Pastry – on the use of pasteurized egg yolk in “ovos moles". In Traditional Food Processing and Technological Innovation in the Peripheral Regions, Faro, Portugal, 26-27 Maio, 2006. 1 p. - Traditional Food Processing and Technological Innovation in the Peripheral Regions : Book of Abstracts. [S.l. : s.n., 2006]. 1 p.