NEW PROCESS FOR PASTEURIZING EGG WHITES

被引：0
|
作者：
KOHL, WF
机构：
来源：
FOOD TECHNOLOGY | 1971年 / 25卷 / 11期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：1176 / &
相关论文
共 50 条
  • [31] Egg whites for protein supplementation in critically ill patients.
    Clifford, TM
    Magnuson, BL
    Swintosky, ME
    Hoskins, LA
    Tsuei, BJ
    PHARMACOTHERAPY, 2005, 25 (03): : 467 - 467
  • [32] Radiolabeling efficiency of liquid egg whites: Comparison to whole eggs
    Slawinski, Danielle
    Zimmer, Mike
    Maloy, Tory
    Riehle, Lisa
    Spies, Stewart
    JOURNAL OF NUCLEAR MEDICINE, 2012, 53
  • [33] COMPARATIVE BIOCHEMISTRY OF TRYPSIN AND CHYMOTRYPSIN INHIBITORS FROMAVIAN EGG WHITES
    FEENEY, RE
    OSUGA, DT
    YUEH, MH
    STEVENS, FC
    FEDERATION PROCEEDINGS, 1962, 21 (02) : 232 - &
  • [34] Expression of Recombinant Human Lysozyme in Egg Whites of Transgenic Hens
    Cao, Dainan
    Wu, Hanyu
    Li, Qingyuan
    Sun, Yingmin
    Liu, Tongxin
    Fei, Jing
    Zhao, Yaofeng
    Wu, Sen
    Hu, Xiaoxiang
    Li, Ning
    PLOS ONE, 2015, 10 (02):
  • [35] DETECTION OF TRIETHYL CITRATE AND TRIACETIN IN LIQUID AND DRIED EGG WHITES
    KOGAN, L
    STREZLECK, S
    CEREAL CHEMISTRY, 1966, 43 (04) : 470 - +
  • [36] COLLABORATIVE STUDY OF A METHOD FOR SODIUM LAURYL SULFATE IN EGG WHITES
    WISKERCHEN, J
    JOURNAL OF THE ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS, 1968, 51 (03): : 540 - +
  • [37] Maternal antibody transfer from dams to their egg yolks, egg whites, and chicks in meat lines of chickens
    Hamal, K. R.
    Burgess, S. C.
    Pevzner, I. Y.
    Erf, G. F.
    POULTRY SCIENCE, 2006, 85 (08) : 1364 - 1372
  • [38] Underlying mechanism for the differences in heat-induced gel properties between thick egg whites and thin egg whites: Gel properties, structure and quantitative proteome analysis
    Liu, Xin
    Wang, Jinqiu
    Huang, Qun
    Cheng, Lei
    Gan, Renyou
    Liu, Lili
    Wu, Di
    Li, Hanmei
    Peng, Lianxin
    Geng, Fang
    FOOD HYDROCOLLOIDS, 2020, 106
  • [39] Concerning the osmotic equilibrium between yolks and egg whites in hen eggs
    Grollman, A
    BIOCHEMISCHE ZEITSCHRIFT, 1931, 238 : 408 - 417
  • [40] Microfiltration of Enzyme Treated Egg Whites for Accelerated Detection of Viable Salmonella
    Ku, Seockmo
    Ximenes, Eduardo
    Kreke, Thomas
    Foster, Kirk
    Deering, Amanda J.
    Ladisch, Michael R.
    BIOTECHNOLOGY PROGRESS, 2016, 32 (06) : 1464 - 1471
12345