Viscosity of egg white from hens of different strains fed with commercial and natural additives;Viscosidade da clara de ovo proveniente de poedeiras de diferentes espécies com aditivos comerciais e naturais

Ciencia e Tecnologia de Alimentos

Volumn 32, Issue 1, 2012, Pages 47-51

  Spada, Fernanda Papa ^a   Gutierrez, Érika Maria Roel ^b   de Souza, Miriam Coelho ^b   Brazaca, Solange Guidolin Canniatti ^a   Lemes, Dayane Elizabeth Aoqui ^b   Fischer, Flávia Salgado ^b   Coelho, Antonio Augusto Domingos ^a   Savino, Vicente José ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b University of Piracicaba   (Brazil)

Author keywords

Albumen height; Egg; Foam formation; Foam stability; PH; Strain

Indexed keywords

EID: 84930479062     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/S0101-20612012005000017     Document Type: Article

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