1. An exploratory study for the technological classification of egg white powders based on infrared spectroscopy. (October 2018) Authors: Grassi, Silvia; Vitale, Raffaele; Alamprese, Cristina Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 96(2018) Page Start: 469 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗