RHEOLOGY OF FRESH, AGED AND GAMMA‐IRRADIATED EGG WHITE
- 1 November 1970
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 35 (6) , 872-874
- https://doi.org/10.1111/j.1365-2621.1970.tb02016.x
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- FLOW CHARACTERISTICS IN HOLDING TUBES OF COMMERCIAL EGG PASTEURIZERSJournal of Milk and Food Technology, 1968
- Physical and Functional Properties of Gamma Irradiated Liquid Egg WhitePoultry Science, 1968
- Procedure for fitting non‐Newtonian viscosity dataAIChE Journal, 1968
- Viscometric Behavior of Tomato ConcentratesJournal of Food Science, 1965
- The Direct Determination of Shear Stress-Shear Rate Behavior of Foods in the Presence of a Yield StressJournal of Food Science, 1962
- VISCOMETRY OF NON‐NEWTONIAN FOOD MATERIALSaJournal of Food Science, 1960
- Flow Mechanism of Thixotropic SubstancesIndustrial & Engineering Chemistry, 1959
- A METHOD FOR MEASURING THE RHEOLOGICAL PROPERTIES OF EGGSaJournal of Food Science, 1958
- Ionizing Irradiation of Fresh Shell Eggs ,Poultry Science, 1957
- Breakdown of Thixotropic Structure as Function of TimeJournal of Applied Physics, 1943