EFFECT OF PASTEURIZATION SELECTED ADDITIVES AND FREEZING RATE ON GELATION OF FROZEN-DEFROSTED EGG YOLK

被引：24

作者：

JAAX, S

TRAVNICEK, D

机构：

来源：

关键词：

D O I：

10.3382/ps.0471013

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：1013 / +

页数：1

共 17 条

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[7] A NOTE ON THE EFFECT OF SALT (NACL) UPON THE APPARENT VISCOSITY OF EGG YOLK, EGG WHITE, AND WHOLE EGG MAGMA
JORDAN, R
WHITLOCK, ES
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[8] LOPEZ A., 1954, JOUR MILK AND FOOD TECHNOL, V17, P334
[9] LOPEZ A., 1955, JOUR MILK AND FOOD TECHNOL, V18, P77
[10] THE DENATURATION OF LIPID-PROTEIN COMPLEXES AS A CAUSE OF DAMAGE BY FREEZING
LOVELOCK, JE
[J]. PROCEEDINGS OF THE ROYAL SOCIETY SERIES B-BIOLOGICAL SCIENCES, 1957, 147 (929): : 427 - 433