Improving quality and shelf-life of table eggs and olives by high-pressure processing
| dc.contributor.author | Tokuşoğlu Ö. | |
| dc.contributor.author | Barbosa-Cánovas G.V. | |
| dc.date.accessioned | 2025-04-10T11:12:36Z | |
| dc.date.available | 2025-04-10T11:12:36Z | |
| dc.date.issued | 2014 | |
| dc.description.abstract | Whole egg (WE) has an excellent nutritional value, containing a high biological value of protein as compared to any dietary protein sources. Egg proteins own all covetable nutritional and functional properties. Liquid egg, homogenized as whole egg or separated into white and yolk, is used as an ingredient and/or as a colorant in a wide variety of processed food products (ICMSF, 1998; Tokuşoğlu 2013). © 2015 by Taylor & Francis Group, LLC. | |
| dc.identifier.DOI-ID | 10.1201/b17780 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.14701/49656 | |
| dc.publisher | CRC Press | |
| dc.title | Improving quality and shelf-life of table eggs and olives by high-pressure processing | |
| dc.type | Book chapter |