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Processed egg products

Valérie Lechevalier-Datin 1 Thomas Croguennec 1 M. Anton Francoise Nau 1
1 STLO - Science et Technologie du Lait et de l'Oeuf
Abstract : Processed egg products
Keywords : Industrial production of liquid egg products Egg product dehydration Alternative technologies for egg product stabilization Egg product functionality and use as an ingredient Speciality egg products
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https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-00729385
Contributor : Céline Martel Connect in order to contact the contributor
Submitted on : Friday, September 7, 2012 - 3:37:51 PM
Last modification on : Thursday, December 2, 2021 - 3:42:05 PM

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  • HAL Id : hal-00729385, version 1

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AGROCAMPUS-OUEST | UNAM | INRA | AGROCAMPUS-OUEST-UMR-STLO | INRAE | STLO

Citation

Valérie Lechevalier-Datin, Thomas Croguennec, M. Anton, Francoise Nau. Processed egg products. Nys, Y. Improving the safety and quality of eggs and egg products: Egg chemistry, production and consumption (Volume 1), Woodhead Publishing, non paginé, 2011, 978 1 84569 754 9. ⟨hal-00729385⟩

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