Effects of spray-drying and freezing on the proteins of liquid whole egg-Reference-Cited by-同舟云学术

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Effects of spray-drying and freezing on the proteins of liquid whole egg

Published:1975-11 Issue:11 Volume:26 Page:1625-1637
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Parkinson T. Lawrence

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference13 articles.

1. ; Eggs and Egg Products Dept. Sci. Ind. Res. Food Investigation Special Report No. 60, 1955, London, HMSO.

2. Methods of Analysis of Association of Official Agricultural Chemists 1960, 9th ed., 16.002, 16.008, Washington, AOAC.

3. The baking properties of pasteurized whole egg

4. Separation of the proteins of egg white and egg yolk and a study of their interactions in whole egg. IV. Electrophoretic studies

Cited by 3 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. Egg Dehydration;Egg Science and Technology;1986

2. The effect of pasteurisation and freezing on the low density lipoproteins of egg;Journal of the Science of Food and Agriculture;1977-09

3. The effect of storage on the proteins of frozen liquid egg and spray-dried egg;Journal of the Science of Food and Agriculture;1977-09

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