THE EFFECT OF PHYSICAL TREATMENTS ON SOME PROPERTIES OF EGG WHITE

被引：33

作者：

FORSYTHE, RH

BERGQUIST, DH

机构：

来源：

关键词：

D O I：

10.3382/ps.0300302

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：302 / 311

页数：10

共 14 条

[1]

Almquist H. J., 1932, US EGG POULTRY MAG, V38, P20

[2] Behavior of ovomucin in the liquefaction of egg white [J].

Balls, AK ;

Hoover, SR .

INDUSTRIAL AND ENGINEERING CHEMISTRY, 1940, 32 :594-596

[3]

BERNARD C, 1948, POULTRY SCI, V27, P653

[4]

BOLLENBACH CH, 1949, THESIS IOWA STATE CO

Cole, RK .

ANATOMICAL RECORD, 1938, 71 (03) :349-361

[6]

CONRAD RM, 1939, 7TH P WORLDS POULTR, P528

[7]

FORSYTHE RH, 1950, J BIOL CHEM, V184, P377

[8]

FORSYTHE RH, 1950, J BIOL CHEM, V184, P385

[9]

Heringa GC, 1930, P K AKAD WET-AMSTERD, V33, P530

[10]

LOWE B, 1943, EXPT COOKERY