✦ LIBER ✦

Thermophysical and rheological properties of liquid egg white and yolk during thermal pasteurization of intact eggs

✍ Scribed by Abbasnezhad, Behzad; Hamdami, Nasser; Shahedi, Mohammad; Vatankhah, Hamed

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

CONTINUOUS PASTEURIZATION OF EGG YOLK: T

✍ JORGE ANDREY WILHELMS GUT; JOSÉ MAURÍCIO PINTO; ANA LÚCIA GABAS; JAVIER TELIS-RO 📂 Article 📅 2005 🏛 John Wiley and Sons 🌐 English ⚖ 438 KB

Rheological Properties of Pasteurized Li

✍ T. J. HERALD; F. A. OSORIO; D. M. SMITH 📂 Article 📅 1989 🏛 Institute of Food Technologists 🌐 English ⚖ 480 KB

Physical properties of egg whites and wh

✍ Zhang, Wenjia; Liu, Fang; Nindo, Caleb; Tang, Juming 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 775 KB

Sorption and thermal properties of dried

✍ A. Landfeld; P. Nesvadba; K. Kýhos; P. Novotná; J. Průchová; M. Houška 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 140 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

Dielectric properties of egg whites and

✍ Jian Wang; Juming Tang; Yifen Wang; Barry Swanson 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 621 KB