HIGHLIGHTS
- who: Krystyna Szymandera-Buszka and collaborators from the Department of Gastronomy Sciences and Functional Foods, Poznan University of Life Sciences, Poznań, Poland have published the research work: Synergic Effect of Selected Ingredients and Calcium Chloride on the Technological, Molecular and Microbial Usefulness of Eggshells and Their Impact on Sensory Properties in a Food Model System, in the Journal: (JOURNAL)
- what: The study objective was to analyze the bioavailability and physicochemical properties of a calcium preparation based on chicken eggs. The aim of this study was the development, physiochemical assessment, description of the molecular structure and . . .
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