Processed egg products

Valérie Lechevalier-Datin; Thomas Croguennec; M. Anton; Francoise Nau

Book Sections Year : 2011

Processed egg products

(1) , (1) , , (1)

Valérie Lechevalier-Datin

Function : Author
PersonId : 735572
IdHAL : valerie-lechevalier
ORCID : 0000-0002-4967-8192
IdRef : 061642495

Science et Technologie du Lait et de l'Oeuf

Thomas Croguennec

Function : Author
PersonId : 750749
IdHAL : thomas-croguennec
ORCID : 0000-0003-4720-3641

Science et Technologie du Lait et de l'Oeuf

M. Anton

Function : Author

Francoise Nau

Function : Author
PersonId : 744699
IdHAL : francoise-nau
ORCID : 0000-0002-0167-8759
IdRef : 083263438

Science et Technologie du Lait et de l'Oeuf

Abstract

Processed egg products

Keywords

Industrial production of liquid egg products Egg product dehydration Alternative technologies for egg product stabilization Egg product functionality and use as an ingredient Speciality egg products

Domains

Science des matériaux alimentaires et physico-chimie de l'aliment

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https://institut-agro-rennes-angers.hal.science/hal-00729385

Submitted on : Friday, September 7, 2012-3:37:51 PM

Last modification on : Wednesday, June 12, 2024-3:47:17 PM

Dates and versions

hal-00729385 , version 1 (07-09-2012)

Identifiers

HAL Id : hal-00729385 , version 1

Cite

Valérie Lechevalier-Datin, Thomas Croguennec, M. Anton, Francoise Nau. Processed egg products. Nys, Y. Improving the safety and quality of eggs and egg products: Egg chemistry, production and consumption (Volume 1), Woodhead Publishing, non paginé, 2011, 978 1 84569 754 9. ⟨hal-00729385⟩

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Processed egg products

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