SharePhysical, chemical and nutritional changes of egg yolk on freezing, and egg albumen on spray-drying.
Author(s) : BOYLE E.
Type of article: Book chapter
Details
- Original title: Physical, chemical and nutritional changes of egg yolk on freezing, and egg albumen on spray-drying.
- Record ID : 1995-1697
- Languages: English
- Source: In: Shelf Life Stud. Food Beverages, Elsevier Sci. Publ. - 1119-1141; 20 ref.
- Publication date: 1993
Links
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Indexing
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Themes:
Food engineering;
Eggs and egg products - Keywords: Lipid; Physical property; Drying; Chemical property; Egg; Freezing
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CHANGES IN LIPIDS OF SPRAY DRIED, FREEZE DRIED ...
- Author(s) : SATYANARAYANA RAO T. S., MURALI H. S.
- Date : 1989
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 22 - n. 5
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Effects of cold storage on the functional prope...
- Author(s) : NONAMI Y., AKASAWA M., SAITO M.
- Date : 1992
- Languages : Japanese
- Source: Nippon Shokuhin Kogyo Gakkai-Shi - vol. 39 - n. 1
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Effect of electron beam irradiation on physical...
- Author(s) : HUANG S., HERALD T. J., MÜLLER D. D.
- Date : 1997/11
- Languages : English
- Source: Br. Poult. Sci. - vol. 76 - n. 11
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Lipid oxidation and brown discoloration of Nibo...
- Author(s) : TAKIGUCHI A.
- Date : 1992
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 58 - n. 3
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Evolution of chemical and physical yolk charact...
- Author(s) : HIDALGO A., LUCISANO M., COMELLI E. M., POMPEI C.
- Date : 1996
- Languages : English
- Source: J. agric. Food Chem. - vol. 44 - n. 6
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