34. Irradiation on physicochemical and functional properties of liquid egg white and yolk-Reference-Cited by-同舟云学术

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34. Irradiation on physicochemical and functional properties of liquid egg white and yolk

Published:2015-03-02 Issue: Volume: Page:627-640
ISSN:2212-375X
Container-title:Handbook of eggs in human function
language:
Short-container-title:

Author:

Min B.¹²,Ahn D.U.¹²

Affiliation:

1. Food Science and Technology Program, Department of Agriculture, Food and Resource Sciences, University of Maryland Eastern Shore, 2113 Center for Food Science and Technology, Princess Anne, MD 21853, USA

2. Department of Animal Science, Iowa State University, Ames, 2276 Kildee Hall, IA 50011, USA

Publisher

Wageningen Academic Publishers

Link

https://www.wageningenacademic.com/doi/pdf/10.3920/978-90-8686-804-9_34

Reference86 articles.

1. Ahn, D.U. and Lee, E.J., 2012. Mechanisms and prevention of quality changes in meat by irradiation. In: Fan, X. and Sommers, C.H. (eds.) Food irradiation research and technology. Wiley-Blackwell and IFT Press, Hoboken, NJ, USA, pp. 207-224.

2. Analysis of volatile components and the sensory characteristics of irradiated raw pork

3. Analysis of volatile components and the sensory characteristics of irradiated raw pork

4. EFFECT OF GAMMA IRRADIATION ON SOME CHARACTERISTICS OF SHELL EGGS AND MAYONNAISE PREPARED FROM IRRADIATED EGGS

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Irradiation-Assisted Enhancement of Foaming and Thermal Gelation Functionality of Liquid Egg White;Foods;2024-04-26

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