A Study of Selected Characteristics of Hens’ Egg Yolk.
Open Access
- 1 March 1972
- journal article
- Published by Elsevier in Poultry Science
- Vol. 51 (2) , 542-546
- https://doi.org/10.3382/ps.0510542
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- Fresh and Frozen Egg Yolk Protein Fractions: Emulsion Stabilizing Power, Viscosity, and Electrophoretic PatternsPoultry Science, 1969
- Effect of pasteurisation on the chemical composition of liquid whole egg. I.—Development of a scheme for the fractionation of the proteins of whole eggJournal of the Science of Food and Agriculture, 1967
- Lecithin in oil‐in‐water emulsionsJournal of Oil & Fat Industries, 1958
- PASTEURIZED FROZEN WHOLE EGG AND YOLK FOR MAYONNAISE PRODUCTION1Journal of Food Science, 1951
- Lecithin and Cholesterol in Relation to the Physical Nature of Cell MembranesBiochemical Journal, 1924