Effects of Freezing and Thawing on the Ultrastructure of Hen’s Egg Albumen With and Without Functional Additives-Reference-Cited by-同舟云学术

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Effects of Freezing and Thawing on the Ultrastructure of Hen’s Egg Albumen With and Without Functional Additives

Published:1975-01 Issue:1 Volume:54 Page:241-247
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Meyer R.,Potter N.N.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/54/1/241/4288446/poultrysci54-0241.pdf

Reference18 articles.

1. Foaming of egg white;Bailey;Ind. Eng. Chem.,1935

2. Sodium hexametaphosphate effect on the foam performance of heat treated and yolk contaminated albumen;Chang;Food Tech.,1970

3. The influence of pasteurization, freezing, and storage on the functional properties of egg white;Clinger;Food Tech.,1951

4. Freezing egg products;Cotterill,1973

5. The role of chemical additives in altering the functional properties of egg white. Ph.D. thesis;Gardner,1960

Cited by 1 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. Ultrastructural Changes in Pasteurized and Then Frozen Egg Albumen Containing Functional Additives;Poultry Science;1975-05

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