Effect of pasteurisation on the chemical composition of liquid whole egg. III.—Effect of staling and freezing on the protein fractionation patterns of raw and pasteurised whole egg
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference13 articles.
1. Effect of pasteurisation on the chemical composition of liquid whole egg. II.—Comparison of the protein fractionation patterns of raw and pasteurised liquid whole egg
2. Modification of Ovalbumin in Stored Eggs detected by Heat Denaturation
3. Chemy. Ind., 1967, p. 109
4. An immunologically detectable change in the egg white of chicken eggs following pre-incubation storage
5. Molecular genetics of avian proteins
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1. Meat, Fish and Poultry;Handbook of Indices of Food Quality and Authenticity;1997
2. Functional Properties and Composition of Liquid Whole Egg Proteins as Influenced by Pasteurization and Frozen Storage;Poultry Science;1989-11
3. Freezing Egg Products;Egg Science and Technology;1986
4. CHROMATOGRAPHY AND ELECTROPHORESIS OF NATIVE AND SPRAY-DRIED EGG WHITE;Journal of Food Science;1979-09
5. The effect of pasteurisation and freezing on the low density lipoproteins of egg;Journal of the Science of Food and Agriculture;1977-09
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