Improved Physical Properties of Frozen Chicken Egg Gels with Olive Leaf Extract Fortification
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Abstract The research focused on evaluating the impact of olive leaf water extract (OEx4) on the microbiological and physical properties of egg gels, as well as its ability to protect the rheological properties of gel th...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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