✦ LIBER ✦

Viscoelasticity of Frozen/Thawed Egg Yolk

✍ Scribed by V.R.N. TELIS; T.G. KIECKBUSCH

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Viscoelasticity of Frozen/Thawed Egg Yol

✍ V.R.N. TELIS; T.G. KIECKBUSCH 📂 Article 📅 1998 🏛 Institute of Food Technologists 🌐 English ⚖ 120 KB

STUDIES ON RELEASE OF COMPONENTS FROM FR

✍ T. WAKAMATU; Y. SATO 📂 Article 📅 1980 🏛 Institute of Food Technologists 🌐 English ⚖ 721 KB

PARTIAL THERMAL REVERSAL OF GELATION IN

✍ H. H. PALMER; K. IJICHI; H. ROFF 📂 Article 📅 1970 🏛 Institute of Food Technologists 🌐 English ⚖ 492 KB

Post-thaw Survival and Longevity of Bull

✍ R Muiño; M Fernández; AI Peña 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 813 KB

PASTEURIZED FROZEN WHOLE EGG AND YOLK FO

✍ CORA MILLER; A. R. WINTER 📂 Article 📅 1951 🏛 Institute of Food Technologists 🌐 English ⚖ 394 KB

COLORIMETRIC CHARACTERIZATION OF EGG YOL

✍ S. T. McCREADY; J. L. FRY; C. F. HINTON; R. H. HARMS 📂 Article 📅 1973 🏛 Institute of Food Technologists 🌐 English ⚖ 252 KB