Terminology Service for NFDI4Health
egg yolk emulsifying property
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http://opendata.inra.fr/ATOL/ATOL_0002098
any measurable or observable characteristic related to the capacity of egg yolk to form and stabilize oil/water or water/oil emulsions
toute caractéristique mesurable ou observable associée à la capacité du jaune d'oeuf à former ou stabiliser l'huile et l'eau ou des émulsions d'eau et d'huile
Term info
Label
egg yolk emulsifying property
prefixIRI
ATOL_0002098
references
INRA:PHASE "INRA PHASE"
subsetAbsent
SoleAbsent
subsetPresent
ChickenPresent, QuailPresent, DuckPresent, GoosePresent, TurkeyPresent