EFFECT OF HEAT TREATMENT ON VISCOSITY OF YOLK
- 1 November 1970
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 35 (6) , 864-867
- https://doi.org/10.1111/j.1365-2621.1970.tb02014.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Gelation of Frozen-Defrosted Egg Yolk as Affected by Selected Additives: Viscosity and Electrophoretic FindingsPoultry Science, 1965
- Viscosity of normal human blood under normothermic and hypothermic conditionsJournal of Applied Physiology, 1964
- Gelation of Egg YolkJournal of Food Science, 1963
- Isolations and Some Properties of Native Lipoproteins from Egg Yolk*The Journal of Biochemistry, 1961
- PASTEURIZATION OF LIQUlD‐EGG PRODUCTS.Journal of Food Science, 1946