Factors Affecting Acid Coagulation of the Egg White
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/43/1/53/4372035/poultrysci43-0053.pdf
Reference9 articles.
1. Titration curves and turbidity of whole egg white;Cotterill;Poultry Sci.,1959
2. Factors affecting alkaline coagulation of egg white;Cunningham;Poultry Sci.,1962
3. Separation of egg white proteins by paper electrophoresis;Evans;J. Agri. Food Chem.,1956
4. Zur Kenntnis der lyophilen Kolloide
5. The Avian Egg;Romanoff,1949
Cited by 4 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. Heat-Induced Aggregation and Denaturation of Egg White Proteins in Acid Media;Journal of Food Science;2006-08-25
2. HYDROGEN PEROXIDE OXIDATION AND COAGULATION OF EGG WHITE;Journal of Food Science;1972-07
3. Equivalent Pasteurization Temperatures to Kill Salmonellae in Liquid Egg White at Various pH Levels;Poultry Science;1968-03
4. Spray-Drying Egg White at Various pH Levels;Poultry Science;1965-09
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