KAVUŞAN, H. S.; SERDAROĞLU, M. The Role of Novel Pasteurization Approaches on Altering Functional Properties of Egg Proteins. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 7, n. sp1, p. 138–144, 2019. DOI: 10.24925/turjaf.v7isp1.138-144.2787. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/2787. Acesso em: 23 nov. 2024.