Article Versions Notes

Hidas KI, Nyulas-Zeke IC, Visy A, Baranyai L, Nguyen LPL, Tóth A, Friedrich L, Nagy A, Németh C. Effect of Combination of Salt and pH on Functional Properties of Frozen-Thawed Egg Yolk. Agriculture. 2021; 11(3):257. https://doi.org/10.3390/agriculture11030257

Hidas, Karina Ilona, Ildikó Csilla Nyulas-Zeke, Anna Visy, László Baranyai, Lien Phuong Le Nguyen, Adrienn Tóth, László Friedrich, Attila Nagy, and Csaba Németh. 2021. "Effect of Combination of Salt and pH on Functional Properties of Frozen-Thawed Egg Yolk" Agriculture 11, no. 3: 257. https://doi.org/10.3390/agriculture11030257

Hidas, K. I., Nyulas-Zeke, I. C., Visy, A., Baranyai, L., Nguyen, L. P. L., Tóth, A., Friedrich, L., Nagy, A., & Németh, C. (2021). Effect of Combination of Salt and pH on Functional Properties of Frozen-Thawed Egg Yolk. Agriculture, 11(3), 257. https://doi.org/10.3390/agriculture11030257