EMULSIFYING PROPERTIES OF SALTED YOLK AFTER PASTEURIZATION AND STORAGE

被引：13

作者：

COTTERILL, OJ ^{[1
]}

GLAUERT, J ^{[1
]}

BASSETT, HJ ^{[1
]}

机构：

[1] UNIV MISSOURI,DEPT NUTR & FOOD SCI,COLUMBIA,MO 65201

来源：

关键词：

D O I：

10.3382/ps.0550544

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：544 / 548

页数：5

共 12 条

[1] BALDWIN RE, 1973, EGG SCI TECHNOLOGY
[2] Becher P., 1957, EMULSIONS THEORY PRA
[3] CORRAN JW, 1946, EMULSION TECHNOLOGY
[4] THERMAL RESISTANCE OF SALMONELLAE IN EGG YOLK PRODUCTS CONTAINING SUGAR OR SALT
COTTERILL, OJ
GLAUERT, J
[J]. POULTRY SCIENCE, 1969, 48 (04) : 1156 - +
[5] HOT-PACK PASTEURIZATION OF SALTED EGG PRODUCTS
COTTERILL, OJ
GLAUERT, J
STEINHOFF, SE
BALDWIN, RE
[J]. POULTRY SCIENCE, 1974, 53 (02) : 636 - 645
[6] COTTERILL OJ, 1967, POULTRY SCI, V46, P1248
[7] GORMAN JM, 1973, EGG SCI TECHNOLOGY
[8] CENTRIFUGED LIQUID WHOLE EGG .2. EFFECTS OF PASTEURIZATION ON COMPOSITION ANS EMULSIFYING PROPERTIES OF PRECIPITATE FRACTION
MCCREADY, ST
NORRIS, MC
COTTERIL.OJ
BALDWIN, R
[J]. POULTRY SCIENCE, 1971, 50 (06) : 1817 - &
[9] MILLER C, 1950, FEED RES, V16, P44
[10] PALMER HH, 1969, FOOD TECHNOL-CHICAGO, V23, P1480