METHOD TO IDENTIFY HATCHERY REJECTS EGGS IN LIQUID WHOLE EGG PRODUCTS

被引：0

作者：

CATTANEO, P

NERI, M

CANTONI, C

机构：

来源：

INDUSTRIE ALIMENTARI | 1979年 / 18卷 / 01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

页码：31 / 34

页数：4

共 13 条

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[8] EFFECT OF PASTEURISATION ON CHEMICAL COMPOSITION OF LIQUID WHOLE EGG .3. EFFECT OF STALING AND FREEZING ON PROTEIN FRACTIONATION PATTERNS OF RAW AND PASTEURISED WHOLE EGG [J].

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[9] EFFECT OF PASTEURISATION OF CHEMICAL COMPOSITION OF LIQUID WHOLE EGG .4. FURTHER RESOLUTION OF CERTAIN FRACTIONS OF SOLUBLE PROTEINS [J].

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[10] OCCURRENCE OF BETA-HYDROXYBUTYRIC ACID IN INCUBATOR REJECT EGGS [J].

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