CENTRIFUGED LIQUID WHOLE EGG .2. EFFECTS OF PASTEURIZATION ON COMPOSITION ANS EMULSIFYING PROPERTIES OF PRECIPITATE FRACTION

被引：7

作者：

MCCREADY, ST

NORRIS, MC

COTTERIL.OJ

BALDWIN, R

机构：

来源：

关键词：

D O I：

10.3382/ps.0501817

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：1817 / &

共 11 条

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[4] CENTRIFUGED LIQUID WHOLE EGG .1. EFFECTS OF PASTEURIZATION ON COMPOSITION AND PERFORMANCE OF SUPERNATANT FRACTION
MCCREADY, ST
COTTERIL.OJ
SEBRING, M
NORRIS, ME
[J]. POULTRY SCIENCE, 1971, 50 (06) : 1810 - +
[5] MILLER C, 1951, FOOD RES, V16, P43
[6] NORRIS ME, 1965, THESIS U MISSOURI
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[8] PALMER H H, 1969, Food Technology, V23, P148
[9] EFFECT OF PASTEURISATION OF CHEMICAL COMPOSITION OF LIQUID WHOLE EGG .5. ISOLATION AND EXAMINATION OF A COMPLEX LIPOPROTEIN FROM PASTEURISED LIQUID EGG
PARKINSON, TL
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1970, 21 (09) : 481 - +
[10] SEBRING M, 1963, THESIS U MISSOURI