✦ LIBER ✦

Effect of pH and salt concentration on the solubility and density of egg yolk and plasma egg yolk

✍ Scribed by Rita de Cássia S. Sousa; Jane S.R. Coimbra; Edwin E. Garcia Rojas; Luis A. Minim; Fabíola C. Oliveira; Valéria P.R. Minim

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Composition, Solubility and Emulsifying

✍ M. ANTON; G. GANDEMER 📂 Article 📅 1997 🏛 Institute of Food Technologists 🌐 English ⚖ 348 KB

Effects of crotoxin (lecithinase A) on e

✍ Robert E. Feeney; L.R. MacDonnell; Heinz Fraenkel-Conrat 📂 Article 📅 1954 🏛 Elsevier Science 🌐 English ⚖ 669 KB

Solubility of egg yolk proteins: modelli

✍ Tassia F. Assis; Edwin E. Garcia Rojas; Clitor J. F. Souza; Abraham D. Giraldo-Z 📂 Article 📅 2010 🏛 Springer 🌐 English ⚖ 255 KB

CHEMICAL CHARACTERIZATION OF EGG YOLK MY

✍ T. D. GARLAND; W. D. POWRIE 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 888 KB

Effect of Egg Yolk and Egg Yolk + Salt o

✍ ANA RISI CARRILLO; JOZEF L. KOKINI 📂 Article 📅 1988 🏛 Institute of Food Technologists 🌐 English ⚖ 512 KB

Solubility and density of egg white prot

✍ Flávia Ferreira Machado; Jane S.R. Coimbra; Edwin E. Garcia Rojas; Luis A. Minim 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 150 KB