STUDIES ON THE GELATION OF EGG YOLK AND PLASMA UPON FREEZING AND THAWING
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1977.tb08450.x/fullpdf
Reference20 articles.
1. ISOLATION AND COMPOSITION OF AVIAN EGG YOLK GRANULES AND THEIR CONSTITUENT α- AND β-LIPOVITELLINS
2. C.M. Chang, 1969 . Studies on egg yolk . Ph.D. thesis , Univ. of Wisconsin, Madison, WI.
3. EFFECT OF CERTAIN PHYSICAL AND CHEMICAL TREATMENTS ON THE MICROSTRUCTURE OF EGG YOLK
4. The Effect of Pasteurization, Selected Additives and Freezing Rate on the Gelation of Frozen-Defrosted Egg Yolk
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