Viscoelasticity of frozen/thawed egg yolk

Journal of Food Science

Volumn 62, Issue 3, 1997, Pages 548-550

  Telis, V R N ^a   Kieckbusch, T G ^b  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Egg yolk; Freezing; Gelation; Viscoelasticity

Indexed keywords

EID: 0030908786     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb04427.x     Document Type: Article

References (14)

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