Effect of initial product temperature and initial pH on foaming time during vacuum evaporation of liquid whole eggs

Poultry Science

Volumn 78, Issue 10, 1999, Pages 1452-1458

  Girton, A R ^a   Macneil, J H ^b   Anantheswaran, R C ^b  

^a Girton Manufacturing Co Inc   (United States)

^b PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

Egg; Foaming; pH; Temperature; Vacuum evaporation

Indexed keywords

ANIMAL; ARTICLE; CHICKEN; EGG; FOOD HANDLING; PH; STANDARD; TEMPERATURE; VACUUM;

ANIMALS; CHICKENS; EGGS; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; TEMPERATURE; VACUUM;

EID: 0033211375     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/78.10.1452     Document Type: Article

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