Relationships Between Certain Physical Measurements Upon Fresh and Stored Eggs and Their Behavior in the Preparation and Baking of Cake-Reference-Cited by-同舟云学术

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Relationships Between Certain Physical Measurements Upon Fresh and Stored Eggs and Their Behavior in the Preparation and Baking of Cake

Published:1941-03 Issue:2 Volume:20 Page:125-138
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Pyke W.E.,Johnson Gestur

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/20/2/125/4277512/poultrysci20-0125.pdf

Reference21 articles.

1. Firm white of fresh and storage eggs;Almquist;Poultry Sci.,1932

2. Proteolysis in stored eggs;Balls;Ind. Eng. Chem.,1934

3. The influence of various factors, including altitude, in the production of angel food cake;Barmore;Colo. Exp. Sta. Tech. Bui. 15, Jan.,1936

4. Interior egg quality;Hall;TJ. S. Egg and Poultry Mag.,1938

5. Measurement of deterioration in stored hen's egg;Holst;Hilgardia,1931

Cited by 8 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. The Influence of Aging Egg on Foaming Properties of Different Meringue Types;Journal of Culinary Science & Technology;2020-07-09

2. Storage induced conversion of ovalbumin into S-ovalbumin in eggs impacts the properties of pound cake and its batter;Food Hydrocolloids;2015-07

3. Cooking Literacy: Meringues as Culinary Scaffoldings;Food Biophysics;2012-02-14

4. Eggs as a source of protein;C R C Critical Reviews in Food Technology;1973-11

5. Gelation of Egg Yolk upon Freezing and Thawing;Low Temperature Biology of Foodstuffs;1968

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