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PRESERVATION OF EGGS: II. SURFACE CONTAMINATION ON EGG-SHELL IN RELATION TO SPOILAGE

✍ Scribed by Rosser, F. T.


Book ID
118140589
Publisher
Canadian Science Publishing
Year
1942
Weight
359 KB
Volume
20d
Category
Article
ISSN
1923-4287

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Influence of pH on surface properties of
✍ HammershΓΈj, Marianne; Prins, Albert; Qvist, Karsten B πŸ“‚ Article πŸ“… 1999 πŸ› John Wiley and Sons 🌐 English βš– 161 KB πŸ‘ 2 views

The surface properties of aqueous egg albumen protein solutions (0.1 g litre Γ€1 ) were studied at pH values of 4.8, 7.0, 9.2 and 10.7 and related to foaming behaviour such as bubble size distribution, overrun and drainage. By measurements far from equilibrium of dynamic steady state surface dilation