Electron Microscopy of Mayonnaise-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Electron Microscopy of Mayonnaise

Published:1972-07 Issue:3 Volume:5 Page:134-137
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Chang C.M.,Powrie W.D.,Fennema O.

Publisher

Elsevier BV

Subject

General Computer Science

Reference15 articles.

1. Chang, C. M. 1969. Studies on egg yolk. Ph.D. Thesis, Univ. of Wis., Madison, Wis.

2. Composition and properties of soluble lipoproteins in relation to structure;Cook;Can. J. Biochem. Physiol.,1962

3. Emulsification by mustard;Corran;Spice Mill,1934

4. Gray, D. M. 1927. Chemical aspects of mayonnaise. Oil Fat Inc., Dec, 410.

5. Mayonnaise, its nature and manufacture;Heublum;Food,1939

Cited by 18 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. Effect of feeding CLA on plasma and granules fatty acid composition of eggs and prepared mayonnaise quality;Food Chemistry;2016-04

2. Rheological Behavior of Processed Fluid and Semisolid Foods;Food Engineering Series;2013-11-19

3. Advances in the Design and Production of Reduced-Fat and Reduced-Cholesterol Salad Dressing and Mayonnaise: A Review;Food and Bioprocess Technology;2012-12-07

4. Rheological Behavior of Processed Fluid and Semisolid Foods;Food Engineering Series;2007

5. Food Colloids in Practice;Food Emulsions and Foams;2005

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP