Heat Effects on Egg Yolk Properties
- 1 October 1970
- journal article
- Published by Taylor & Francis in World's Poultry Science Journal
- Vol. 26 (4) , 781-783
- https://doi.org/10.1079/wps19700034
Abstract
Heat Effects on Egg Yolk Properties* - Volume 26 Issue 4 - Owen J. CotterillKeywords
This publication has 6 references indexed in Scilit:
- Thermal Resistance of Salmonellae in Egg Yolk Products Containing Sugar or SaltPoultry Science, 1969
- Ion-Exchange Chromatography of Egg YolkPoultry Science, 1969
- The Effect of Pasteurization, Selected Additives and Freezing Rate on the Gelation of Frozen-Defrosted Egg YolkPoultry Science, 1968
- PASTEURIZED FROZEN WHOLE EGG AND YOLK FOR MAYONNAISE PRODUCTION1Journal of Food Science, 1951
- Phosvitin, the Principal Phosphoprotein of Egg YolkJournal of the American Chemical Society, 1949
- PASTEURIZATION OF LIQUlD‐EGG PRODUCTS.Journal of Food Science, 1946