The effect of pasteurisation and freezing on the low density lipoproteins of egg
- 1 September 1977
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 28 (9), 806-810
- https://doi.org/10.1002/jsfa.2740280906
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Baking performance of hen's egg yolk plasma before and after induced aggregationInternational Journal of Food Science & Technology, 2007
- Freeze–thaw gelation of hen's egg yolk low density lipoproteinJournal of the Science of Food and Agriculture, 1976
- Effects of spray‐drying and freezing on the proteins of liquid whole eggJournal of the Science of Food and Agriculture, 1975
- Effect of pasteurisation on the chemical composition of liquid whole egg V.—Isolation and examination of a complex lipoprotein from pasteurised liquid eggJournal of the Science of Food and Agriculture, 1970
- Effect of pasteurisation on the chemical composition of liquid whole egg. III.—Effect of staling and freezing on the protein fractionation patterns of raw and pasteurised whole eggJournal of the Science of Food and Agriculture, 1968
- Effect of pasteurisation on the chemical composition of liquid whole egg. II.—Comparison of the protein fractionation patterns of raw and pasteurised liquid whole eggJournal of the Science of Food and Agriculture, 1968
- A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATIONCanadian Journal of Biochemistry and Physiology, 1959
- A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATIONCanadian Journal of Biochemistry and Physiology, 1959