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

AuthID
P-018-SSD

Author(s)

Beitia, E

Silva, A

Mavros, G

Schilling, F

Guo, XA

Mallouchos, A

Heinz, V

Rocha, C

Lima, RC

Frickhofen, D

Proestos, C

Methven, L

Valdramidis, V

Cunha, LM

Aganovic, K

Tipo de Documento

Article

Year published

2025

Publicado

in FUTURE FOODS, ISSN: 2666-8335

Volume: 11

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Scopus^®

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Publication Identifiers

DOI: 10.1016/j.fufo.2025.100634

SCOPUS: 2-s2.0-105003950227

Unpaywall: 10.1016/j.fufo.2025.100634

Wos: WOS:001487791000001

Source Identifiers

ISSN: 2666-8335

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

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

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