CORRELATION OF THE RHEOLOGICAL BEHAVIOR OF EGG-ALBUMIN TO TEMPERATURE, PH, AND NACL CONCENTRATION

被引：37

作者：

HOLT, DL

WATSON, MA

DILL, CW

ALFORD, ES

EDWARDS, RL

DIEHL, KC

GARDNER, FA

机构：

[1] TEXAS A&M UNIV,DEPT AGR ENGN,COLLEGE STN,TX 77843

[2] TEXAS A&M UNIV,DEPT POULTRY SCI,COLLEGE STN,TX 77843

[3] TEXAS A&M UNIV,CTR FOOD PROT RES & DEV,COLLEGE STN,TX 77843

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb13690.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：137 / 141

页数：5

共 21 条

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