THE RELATIONSHIP OF LYSOZYME CONTENT OF EGG WHITE TO VOLUME AND STABILITY OF FOAMS

This publication has 7 references indexed in Scilit:

• Hard Meringues Prepared with Foam-Spray-, Freeze- and Spray-Dried Albumen
  Poultry Science, 1971
• COMPARISON OF FROZEN, FOAM‐SPRAY‐DRIED, FREEZE‐DRIED, AND SPRAY‐DRIED EGGS 7. Soft Meringues Prepared With a Carrageenan Stabilizer
  Journal of Food Science, 1970
• The Effect of Vacuum, Pressure, pH and Different Meat Types on the Binding Ability of Poultry Meat
  Poultry Science, 1970
• Heat Denaturation of the Ovomucin‐Lysozynie Electrostatic Complex‐A Source of Damage to the Whipping Properties of Pasteurized Egg White
  Journal of Food Science, 1968
• Chemical Modification of Egg White with 3, 3‐Dimethylglutaric Anhydride
  Journal of Food Science, 1968
• The Effect of Lye on the Incidence of Fluorescent Spoilage in Washed Eggs
  Poultry Science, 1966
• Multiple Range and Multiple F Tests
  Published by JSTOR ,1955