Yolk Fractionation Revolutionises the Application of Egg Products

The Bioprocesses and Reactor Technology (TBR) research group at the University of Oviedo (Spain), recent winners of the 2015 Research Award from the Spanish Egg Research Institute for their work on egg yolk fractionation, spoke in detail with Nuria Martínez Herráez, Editor, ThePoultrySite, about this new research, which could open new avenues in the egg processing industry.
calendar icon 1 March 2016
clock icon 2 minute read
© 2000 - 2024 - Global Ag Media. All Rights Reserved | No part of this site may be reproduced without permission.