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Showing 1 to 1 of 1 for “"yolk-contamination"”.
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Using Lipase to Improve the Functional Properties of Yolk-Contaminated Egg Whites
Egg yolk contamination of egg whites continues to be a serious problem in the egg industry. The ability of egg whites to form stable and voluminous foams is greatly inhibited by accidental yolk contamination, even at extremely small levels. Experiments were conducted to determine if lipase can …