RHEOLOGY OF EGG-YOLK

被引：17

作者：

IBARZ, A

SINTES, J

机构：

来源：

关键词：

D O I：

10.1111/j.1745-4603.1989.tb00430.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：161 / 167

页数：7

共 11 条

[1]

Bird R. B., 1964, FENOMENOS TRANSPORTE

[2] VISCOMETRIC BEHAVIOR OF TOMATO CONCENTRATES [J].

HARPER, JC ;

ELSAHRIG.AF .

[3]

Holdsworth S D, 1971, J Texture Stud, V2, P393, DOI 10.1111/j.1745-4603.1971.tb00589.x

[4]

IBARZ A, 1987, Journal of Food Engineering, V6, P269, DOI 10.1016/0260-8774(87)90014-8

Ibarz, A. ;

Vicente, M. ;

Graell, J. .

[6] RHEOLOGY OF LIQUID FOODS - REVIEW [J].

RAO, MA .

[7]

RAO MA, 1984, FOOD TECHNOL-CHICAGO, V38, P113

[8]

RAO MA, 1986, ENG PROPERTIES FOODS

[9]

SCALZO AM, 1970, FOOD TECHNOL-CHICAGO, V24, P1301

[10]

Stadelman W.J., 1977, EGG SCI TECHNOLOGY