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Journal: Int. J. Mol. Sci., 2021
Volume: 22
Number: 2029
2029
Article: Synergic Effect of Selected Ingredients and Calcium Chloride on the Technological, Molecular and Microbial Usefulness of Eggshells and Their Impact on Sensory Properties in a Food Model System
Authors: by Krystyna Szymandera-Buszka, Joanna Kobus-Cisowska, Daria Szymanowska-Powałowska, Ryszard Rezler, Oskar Szczepaniak, Grzegorz Marciniak, Justyna Piechocka and Maciej Jarzębski
Link: https://www.mdpi.com/1422-0067/22/4/2029

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