PropertyValue
atol:definitionByCirad
  • any measurable or observable characteristic to determine the emulsifying properties of egg yolk, emulsifying properties mean the capacity to form and stabilize oil/water or water/oil emulsions (fr)
rdfs:label
  • egg yolk emulsifying property (en)
  • egg yolk emulsifying property (fr)
atol:references
  • INRA:PHASE "INRA PHASE" (xsd:string)
is rdfs:subClassOf of
rdfs:subClassOf
atol:subsetAbsent
  • SoleAbsent (xsd:string)
atol:subsetPresent
  • ChickenPresent (xsd:string)
  • DuckPresent (xsd:string)
  • GoosePresent (xsd:string)
  • QuailPresent (xsd:string)
  • TurkeyPresent (xsd:string)
rdf:type