IMPROVING YOLK-CONTAMINATED EGG WHITE BY HEAT TREATMENTS

被引：10

作者：

COTTERIL.OJ

SEIDEMAN, WE

FUNK, EM

机构：

来源：

POULTRY SCIENCE | 1965年 / 44卷 / 01期

关键词：

D O I：

10.3382/ps.0440228

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

收藏

页码：228 / &

相关论文

共 11 条

[1] BERGQUIST DH, 1956, FOOD TECHNOL-CHICAGO, V10, P48
[2] A SIMPLE PROCEDURE FOR ESTIMATION OF TOTAL LIPIDS IN LIQUID EGG WHITE
COTTERILL, O
[J]. POULTRY SCIENCE, 1961, 40 (06) : 1514 - &
[3] COTTERILL OJ, 1963, FOOD TECHNOL-CHICAGO, V17, P1183
[4] EFFECT OF CHEMICAL ADDITIVES ON YOLK-CONTAMINATED LIQUID EGG WHITE
COTTERILL, OJ
CUNNINGHAM, FE
FUNK, EM
[J]. POULTRY SCIENCE, 1963, 42 (05) : 1049 - &
[5] EFFECT OF CENTRIFUGING YOLK-CONTAMINATED LIQUID EGG WHITE ON FUNCTIONAL PERFORMANCE
CUNNINGHAM, FE
COTTERILL, OJ
[J]. POULTRY SCIENCE, 1964, 43 (02) : 283 - &
[6] CUNNINGHAM FE, 1963, THESIS U MISSOURI
[7] GARDNER FA, 1960, THESIS U MISSOURI
[8] Mink L.D., 1939, U.S. Patent, Patent No. 2183516
[9] FACTORS AFFECTING HEAT COAGULATION OF EGG WHITE
SEIDEMAN, WE
FUNK, EM
COTTERILL, OJ
[J]. POULTRY SCIENCE, 1963, 42 (02) : 406 - +
[10] SHELL EGG DETERIORATION - DIFFUSION OF YOLK LIPIDS INTO ALBUMEN AS THE NATURAL CAUSE OF FAILURES IN PERFORMANCE
SMITH, CF
[J]. POULTRY SCIENCE, 1959, 38 (01) : 181 - 192