Effects of Microwaves on Egg White. I. Characteristics of Coagulation
- 1 May 1967
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 32 (3) , 305-309
- https://doi.org/10.1111/j.1365-2621.1967.tb01318.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Microwave and Conventional Cooking of MeatJournal of the American Dietetic Association, 1964
- Electronic Cooking of ChickenJournal of the American Dietetic Association, 1960
- Electronic and Conventional Cookery of Lamb Roasts . Cooking Losses and PalatabilityJournal of the American Dietetic Association, 1960
- EFFECT OF IRRADIATION ON QUALITY OF GROUND PORK AND OF COOKING CONVENTIONALLY AND ELECTRONICALLYJournal of Food Science, 1959
- PASTEURIZATION OF LIQUlD‐EGG PRODUCTS.Journal of Food Science, 1946
- PASTEURIZATION OF LIQUID-EGG PRODUCTS .2. EFFECT OF HEAT TREATMENTS ON APPEARANCE AND VISCOSITY1946