Sensory analysis of omelette made from liquid whole egg pasteurised by manothermosonication: unravelling texture and flavour attributes (2025)
Artigo em Revista Científica Internacional
Beitia, E; Silva, A; Mavros, G; Schilling, F; Guo, XA; Mallouchos, A; Heinz, V; Rocha, C; Lima, RC; Frickhofen, D; Proestos, C; Methven, L; Valdramidis, V; Cunha, LM; Aganovic, K