Oeufs liquides industriels à humidité intermédiaire. III. Comportement fonctionnel et performance technologique au cours de l’entreposage-Reference-Cited by-同舟云学术

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Oeufs liquides industriels à humidité intermédiaire. III. Comportement fonctionnel et performance technologique au cours de l’entreposage

Published:1983-04 Issue:2 Volume:16 Page:136-140
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:

Makhlouf J.,Castaigne F.,Simard C.

Publisher

Elsevier BV

Subject

General Computer Science

Reference25 articles.

1. Amino acids, peptides and proteins;Anglemier,1976

2. Functional properties in food;Baldwin,1977

3. Atomization as a factor affecting quality in spray-dried albumen;Bergquist;Food Technol,1952

4. Oilseed protein properties related to functionality in emulsions and foams;Cherry,1979

5. Whippability and aeration;Cherry,1981

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. Scientific Opinion on the public health risks of table eggs due to deterioration and development of pathogens;EFSA Journal;2014-07

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