Effect of storage duration on the rheological properties of goose liquid egg products and eggshell membranes
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/95/7/1693/7995588/pew094.pdf
Reference31 articles.
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2. Rheological properties of liquid egg products;Atilgan;Int. J. Food Prop.,2008
3. Friction losses in valves and fittings for liquid food products;Cabral;Food and Bioprod. Proc.,2011
4. Non-Newtonian liquid flow in bends;Das;Chem. Eng. J.,1991
5. Comparison of friction factor equations for non-Newtonian fluids in pipe flow;Garcia;J. Food Proc. Eng.,1987
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