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Effect of high pressure treatment on the physicochemical and functional properties of egg yolk

Author
WEI YAN1 2 ; LIWEN QIAO1 2 ; XIAOHONG GU1 ; JUNHUA LI1 2 ; RONGRONG XU2 ; MIAO WANG1 2 ; REUHS, Brad3 ; YANJUN YANG2
[1] State Key Laboratory of Food Science and Technology, Wuxi 214122, Jiangsu, China
[2] School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
[3] Department of Food Science, Purdue University, West Lafayette, IN 47907-2009, United States
Source

European food research & technology (Print). 2010, Vol 231, Num 3, pp 371-377, 7 p ; ref : 30 ref

ISSN
1438-2377
Scientific domain
Food science technology
Publisher
Springer, Heidelberg
Publication country
Germany
Document type
Article
Language
English
Author keyword
Egg yolk Functional property High-pressure Physicochemical property
Keyword (fr)
Haute pression Jaune oeuf Propriété physicochimique Ovoproduit Traitement physique
Keyword (en)
High pressure Egg yolk Physicochemical properties Egg product Physical dressing
Keyword (es)
Alta presión Yema de huevo Propiedad fisicoquímica Ovoproducto Procesamiento físico
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B07 Egg and egg product industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
22943460

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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