Electrophoretic and Chromatographic Changes in Egg Yolk Proteins Due to Heat
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1981.tb02971.x/fullpdf
Reference14 articles.
1. DISC GEL ELECTROPHORESIS OF PROTEINS IN NATIVE AND HEAT-TREATED ALBUMEN, YOLK, AND CENTRIFUGED WHOLE EGG
2. EFFECT OF HEAT TREATMENT ON VISCOSITY OF YOLK
3. Heat Effects on Egg Yolk Properties
4. Emulsifying Properties of Salted Yolk After Pasteurization and Storage
5. High Temperature Storage of Spray-Dried Egg White
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