HIGH TEMPERATURE STORAGE OF SPRAY-DRIED EGG WHITE .1. WHIPPING TIME AND QUALITY OF ANGEL CAKE

被引：12

作者：

BALDWIN, RE

COTTERILL, OJ

THOMPSON, MM

MYERS, M

机构：

来源：

关键词：

D O I：

10.3382/ps.0461421

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：1421 / +

页数：1

共 12 条

[1] BANWART GJ, 1956, FOOD TECHNOL-CHICAGO, V10, P68
[2] BERGQUIST DH, 1961, Patent No. 2982663
[3] BERGQUIST DH, 1964, EGGS FOOD DEHYDRAT 2, P652
[4] Bloom O T, 1925, US Patent, Patent No. 1540979
[5] BROWN SL, 1967, FOOD TECHNOL-CHICAGO, V21, P87
[6] CARLIN AF, 1951, FOOD TECHNOL-CHICAGO, V5, P172
[7] IMPROVING YOLK-CONTAMINATED EGG WHITE BY HEAT TREATMENTS
COTTERIL.OJ
SEIDEMAN, WE
FUNK, EM
[J]. POULTRY SCIENCE, 1965, 44 (01) : 228 - &
[8] COTTERILL OJ, 1963, FOOD TECHNOL-CHICAGO, V17, P1183
[9] MULTIPLE RANGE AND MULTIPLE F TESTS
DUNCAN, DB
[J]. BIOMETRICS, 1955, 11 (01) : 1 - 42
[10] SPRAY-DRYING EGG WHITE AT VARIOUS PH LEVELS
HILL, WM
COTTERIL.OJ
FUNK, EM
BALDWIN, RE
[J]. POULTRY SCIENCE, 1965, 44 (05) : 1155 - &