Carmona, José A., Felipe Cordobés, Antonio Guerrero, Inmaculada Martínez, and Pedro Partal. 2007. “Influence of PH and Ionic Strength on the Thermalinduced Transitions of Egg Yolk Dispersions”. Grasas Y Aceites 58 (3):289-96. https://doi.org/10.3989/gya.2007.v58.i3.185.