Separating a Mixture of Egg Yolk and Egg White Using Foam Fractionation-Reference-Cited by-同舟云学术

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Separating a Mixture of Egg Yolk and Egg White Using Foam Fractionation

Published:2007 Issue: Volume: Page:927-934
ISSN:
Container-title:Applied Biochemistry and Biotecnology
language:
Short-container-title:

Author:

Ward Tiffany M.,Edwards Ross A.,Tanner Robert D.

Publisher

Humana Press

Link

http://link.springer.com/content/pdf/10.1007/978-1-60327-181-3_75.pdf

Reference11 articles.

1. Chai, J., Loha, V., Prokop, A., and Tanner, R. (1998), J. Agric. Food Chem. 46, 2868–2872.

2. Burapatana, V., Booth, E., Prokop, A., and Tanner, R. (2005), Ind. Eng. Chem. Res. 44, 4968–4972.

3. Wikipedia Contributors, “Egg White”, Wikipedia, The Free Encyclopedia, http://en. wikipedia.org/wiki/Egg_white (accessed April 22, 2006).

4. Wikipedia Contributors, “Egg Yolk”, Wikipedia, The Free Encyclopedia, http://en.wikipedia. org/wiki/Egg_yolk (accessed April 22, 2006).

5. Eiamwat, J., Loha, V., Prokop, A., and Tanner, R. (1998), Appl. Biochem. Biotechnol. 70–72, 559–567.

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