Determination of egg content in pasta

The recent Czech Food Law (Decree No. 264/2003 Col., 93/2000 Col. and 57/2003 Col. of the law No 110/1997 Col. as amended) specifies the requirements for the presence or minimum concentration of egg or egg yolk contents in relevant food products (mayonnaises, egg pastas, egg liqueurs). However, the...

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Bibliographic Details
Main Authors: H. Čížková, V. Prokorátová, M. Voldřich, F. Kvasnička, V. Soukupová
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2004-12-01
Series:Czech Journal of Food Sciences
Subjects:
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-200406-0001_determination-of-egg-content-in-pasta.php