PASTEURIZATION OF LIQUlD‐EGG PRODUCTS.
- 1 May 1946
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 11 (3), 246-260
- https://doi.org/10.1111/j.1365-2621.1946.tb16349.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- PASTEURIZATION OF LIQUID‐EGG PRODUCTS.Journal of Food Science, 1946
- An Electrophoretic Study of the Proteins of Egg WhiteJournal of the American Chemical Society, 1940
- Studies in the viscosity of colloids. I. The anomalous viscosity of dilute suspensions of rigid anisometric particlesProceedings of the Royal Society of London. Series A. Mathematical and Physical Sciences, 1939
- Egg-Yolk ProteinsJournal of Nutrition, 1932
- Some Observations on the Consistency of Cream and Ice Cream MixturesJournal of Dairy Science, 1928