HEAT TREATMENT OF FERMENTED, SPREADABLE PRODUCTS FROM EGG WHITE
Adrienn Tóth*, Csaba Németh, Kálmán Tóth, Karina Hidas, Ayari Emna, Péter Póti,
Ferenc Pajor, László Friedrich

Key words: Egg white, Dairy products, Heat treatment optimization, Product development.

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Journal of Hygienic Engineering and Design