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Effect of freezing on the rheology of salted egg yolks.

[In Spanish. / En espagnol.]

Author(s) : IBARZ A., SEGALES J.

Type of article: Article

Summary

Rheological behaviour during storage, at -20 deg C for 0 to 90 days, of egg yolk containing 0 to 14% salt and varying amounts of dry matter (42.3, 43.4, 43.60 pt 44.20%). The consistency index varies exponentially with the salt concentration.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1996-2972
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 33 - n. 266
  • Publication date: 1995

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