1. Sodium hexametaphosphate effect on the foam performance of heat treated and yolk contaminated albumen;Chang;Food Tech.,1970
2. The influence of pasteurization, freezing, and storage on the functional properties of egg white;Clinger;Food Tech.,1951
3. Heat pasteurization of raw liquid egg white;Kline;Food Tech.,1965
4. Further studies on heat penetration of raw liquid egg white;Kline;Food Tech.,1966
5. Changes in ultrastructure of egg albumen pasteurized with additives used to minimize heat dénaturation;Meyer;Poultry Sci.,1974