| Original language | English |
|---|---|
| Title of host publication | Proc. 4th Eur. Symp. Quality of eggs and egg products, Doorwerth |
| Pages | 185-190 |
| Publication status | Published - 1991 |
Foam and egg proteins. The effect of fat on the whipping behaviour of aqueous protein solutions.
A. Prins
Research output: Chapter in Book/Report/Conference proceeding › Conference paper › Academic