We use cookies on our website. Some are necessary for the operation of the website. You can also allow cookies for statistical purposes. You can adjust the data protection settings or agree to all cookies directly.
Development of a method of obtaining freeze-dried egg yolk products with substantial preservation of the native functionality of the yolk ingredients as the basis for innovative products of egg yolk
Project
Project code: AiF 14259 N
Contract period: 01.01.2005
- 31.12.2007
Budget: 218,850 Euro
Purpose of research: Applied research
keine Angabe
Section overview
Subjects
- Food Processing