Extraction and Processing of Various Components from Egg Yolk-Reference-Cited by-同舟云学术

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Extraction and Processing of Various Components from Egg Yolk

Published:1981-01 Issue:1 Volume:60 Page:160-167
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

LARSEN J.E.,FRONING G.W.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/60/1/160/4358478/poultrysci60-0160.pdf

Reference20 articles.

1. A scientists speaks about egg products;American Egg Board,1974

2. Foods of tomorrow;Anonymous;Food Proc.,1973

3. Official methods of the Association of Official Analytical Chemists;Association of Official Analytical Chemists,1975

4. Degumming and refining practices in Europe;Braae;J. Amer. Oil Chem. Soc.,1976

5. Degumming and refining practices in the United States;Carr;J. Amer. Oil Chem. Soc.,1976

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3. Liquid whole egg fractionation: Effect of centrifugation on physicochemical attributes of quality;Journal of Food Processing and Preservation;2021-02-10

4. Subcritical fluid extraction treatment on egg yolk: Product characterization;Journal of Food Engineering;2020-06

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