Effects of Heat Treatments and Salt Concentration on Rheological Properties and Scanning Electron Micrographs of Heat Induced Egg White Gels of Shell Eggs(Part II).
NIPPON SHOKUHIN KOGYO GAKKAISHI
doi 10.3136/nskkk1962.41.191
Full Text
Open PDFAbstract
Available in full text
Date
January 1, 1994
Authors
Publisher
Japanese Society for Food Science and Technology