Álvarez, M. D., Almendro-Vedia, V. G., & Herranz, B. (2026). Quality and processing behavior of egg white and yolk from commercial free-range and barn-laid eggs: Physical, compositional and rheological assessment in raw and heat-treated (grilled) states.
Chicago Style CitationÁlvarez, M. Dolores, Victor G. Almendro-Vedia, and Beatriz Herranz. Quality and Processing Behavior of Egg White and Yolk From Commercial Free-range and Barn-laid Eggs: Physical, Compositional and Rheological Assessment in Raw and Heat-treated (grilled) States. 2026.
MLA CitationÁlvarez, M. Dolores, Victor G. Almendro-Vedia, and Beatriz Herranz. Quality and Processing Behavior of Egg White and Yolk From Commercial Free-range and Barn-laid Eggs: Physical, Compositional and Rheological Assessment in Raw and Heat-treated (grilled) States. 2026.