Correlation of the Rheological Behavior of Egg Albumen to Temperature, pH, and NaCl Concentration

✍ Scribed by D. L. HOLT; M. A. WATSON; C. W. DILL; E. S. ALFORD; R. L. EDWARDS; K. C. DIEHL; F. A. GARDNER

• Book ID: 108810627
• Publisher: Institute of Food Technologists
• Year: 1984
• Tongue: English
• Weight: 714 KB
• Volume: 49
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1984.tb13690.x