selected publications
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article
- Functional properties of pasteurised liquid whole egg products as affected by the hygienic quality of the raw eggs. Lwt - Food Science and Technology. 2010
- Functional and rheological characteristics of fresh egg pasta 2005
- Hygienic quality evaluation of the egg product used as ingredient in fresh egg pasta. Food Chemistry. 2004
- Uracil as an index of hygienic quality in egg products 2004