Sensory Analysis of Omelette Made from Liquid Whole Egg Pasteurised by Manothermosonication: Unravelling Texture and Flavour Attributes

AuthID
 P-018-SSD
15
Author(s)
Beitia, E
·
Silva, A
·
Mavros, G
·
Schilling, F
·
Guo, XA
·
Mallouchos, A
·
Heinz, V
·
Frickhofen, D
·
Proestos, C
·
Methven, L
·
Valdramidis, V
·
Aganovic, K
Tipo de Documento
Article
Year published
2025
Publicado
in FUTURE FOODS, ISSN: 2666-8335
Volume: 11
Indexing
Wos®
Scopus®
Unpaywall®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-105003950227
Unpaywall: 10.1016/j.fufo.2025.100634
Wos: WOS:001487791000001
Source Identifiers
ISSN: 2666-8335
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