Identification of the Components Responsible for the Gelation of Egg Yolk during Freezing-Reference-Cited by-同舟云学术

Identification of the Components Responsible for the Gelation of Egg Yolk during Freezing

Published:1982-06 Issue:6 Volume:46 Page:1495-1503
ISSN:0002-1369
Container-title:Agricultural and Biological Chemistry
language:en
Short-container-title:Agricultural and Biological Chemistry

Author:

Wakamatu Toshio,Sato Yasushi,Saito Yoshiko

Publisher

Oxford University Press (OUP)

Subject

General Agricultural and Biological Sciences,General Biochemistry, Genetics and Molecular Biology

Link

http://www.tandfonline.com/doi/pdf/10.1080/00021369.1982.10865281

Reference3 articles.

1. W. D. Powrie, “Recent Advances in Food Science,” Vol. 4, ed. by J. Hawthorn and E. J. Rolfe, Pergamon Press, Oxford, 1968, p. 319.

2. W. C. Reinke, Ph. D. thesis, Cornell Univ., Ithaca, N,Y., 1967.

3. W. H. Cook and W. G. Martin, “Structural and Functional Aspects of Lipoproteins in Living Systems,” ed. by E. Tria and A. M. Scanu, Academic Press Inc., London and New York, 1969, p. 579.

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