Terminology Service for NFDI4Health
egg yolk emulsion formation
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http://opendata.inra.fr/ATOL/ATOL_0002099
toute caractéristique mesurable ou observable associée à la capacité du jaune d'oeuf à former des émulsions huile/eau ou eau/huile
any measurable or observable characteristic related to the ability of egg yolk to form oil/water or water/oil emulsions
Term info
Label
egg yolk emulsion formation
prefixIRI
ATOL_0002099
references
INRA:PHASE "INRA PHASE"
subsetAbsent
SoleAbsent
subsetPresent
ChickenPresent, QuailPresent, DuckPresent, GoosePresent, TurkeyPresent