FIRMNESS OF HEAT-INDUCED WHOLE EGG COAGULUM

被引：7

作者：

BEVERIDGE, T

KO, S

机构：

来源：

POULTRY SCIENCE | 1984年 / 63卷 / 07期

关键词：

D O I：

10.3382/ps.0631372

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：1372 / 1377

页数：6

共 13 条

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KO, S ;

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[3]

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[4]

CUNNINGHAM FE, 1965, FOOD TECHNOL-CHICAGO, V19, P1442

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VADEHRA, DV ;

BAKER, RC .

JOURNAL OF FOOD SCIENCE, 1974, 39 (04) :841-843

[6]

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[7]

Hermansson A. M., 1979, ACS SYM SER, V92, P81

[8] MILK GEL STRUCTURE .1. APPLICATION OF SCANNING ELECTRON-MICROSCOPY TO MILK AND OTHER FOOD GELS [J].

KALAB, M ;

HARWALKAR, VR .

JOURNAL OF DAIRY SCIENCE, 1973, 56 (07) :835-842

[9]

LI JR, 1964, STATISTICAL INFERENC, P270

[10] EFFECT OF HEAT AND OTHER FACTORS ON WHOLE EGG AND ITS CONSTITUENTS [J].

PARKINSON, TL .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1966, 17 (06) :233-+

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