DESCRIPTIVE ANALYSIS OF PRECOOKED EGG PRODUCTS AFTER HIGH-PRESSURE PROCESSING COMBINED WITH LOW AND HIGH TEMPERATURES
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2006.00090.x/fullpdf
Reference52 articles.
1. Effect of high-hydrostatic pressure and concentration on rheological characteristics of xanthan gum
2. Effect of high pressure on rheological characteristics of liquid egg
3. AMERICAN EGG BOARD (AEB) . 2003 . Egg Products Buyer's Guide , pp. 25 -34 , American Egg Board, Park Ridge, IL.
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