Synergic Effect of Selected Ingredients and Calcium Chloride on the Technological, Molecular and Microbial Usefulness of Eggshells and Their Impact on Sensory Properties in a Food Model System - Publication - Bridge of Knowledge

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Synergic Effect of Selected Ingredients and Calcium Chloride on the Technological, Molecular and Microbial Usefulness of Eggshells and Their Impact on Sensory Properties in a Food Model System

Abstract

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Authors (8)

  • Photo of Krystyna Szymandera-Buszka

    Krystyna Szymandera-Buszka

  • Photo of Joanna Kobus-Cisowska

    Joanna Kobus-Cisowska

  • Photo of Daria Szymanowska-Powałowska

    Daria Szymanowska-Powałowska

  • Photo of Ryszard Rezler

    Ryszard Rezler

  • Photo of mgr inż. Oskar Szczepaniak

    Oskar Szczepaniak mgr inż.

  • Photo of Grzegorz Marciniak

    Grzegorz Marciniak

  • Photo of Justyna Piechocka

    Justyna Piechocka

  • Photo of Maciej Jarzębski

    Maciej Jarzębski

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Details

Category:
Magazine publication
Type:
Magazine publication
Published in:
International Journal of Molecular Sciences no. 22, edition 4,
ISSN: 1422-0067
ISSN:
1422-0067
Publication year:
2021
DOI:
Digital Object Identifier (open in new tab) 10.3390/ijms22042029
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