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Quantitative Comparison of Radiation-induced Hydrocarbons from Irradiated Raw Egg Yolk, Boiled Egg Yolk and Egg Yolk Powder
Quantitative Comparison of Radiation-induced Hydrocarbons from Irradiated Raw Egg Yolk, Boiled Egg Yolk and Egg Yolk Powder
Kyong Su Kim, Hye Young Seo, | Korean Societyof Food Science&Technology | 2003 ,
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1
GMS Current Posters in Otorhinolaryngology: Head & Neck Surgery
German Medical Science Publishing House gGmbH [, ]
2
Nutrition Close-Up
Egg Nutrition Center [, ]