Impact of a thermal treatment on the physico-chemical and emulsifying properties of egg yolk
- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISBN
-
9783183129140
- Dimensions
-
21 cm
- Extent
-
XX, 199 S.
- Edition
-
Als Ms. gedr.
- Language
-
Englisch
- Notes
-
Ill., graph. Darst.
Literaturverz. S. 187 - 199
Zugl.: München, Techn. Univ., Diss., 2007
- Bibliographic citation
-
Fortschrittberichte VDI / 14 / Verein Deutscher Ingenieure ; Nr. 129, 14
- Keyword
-
Dotter
Pasteurisieren
Denaturieren
Emulgieren
Dotter
Denaturieren
Emulgator
Physikalisch-chemische Eigenschaft
- Event
-
Veröffentlichung
- (where)
-
Düsseldorf
- (who)
-
VDI-Verl.
- (when)
-
2008
- Creator
-
Guilmineau, Fabien
- Table of contents
- Rights
-
Bei diesem Objekt liegt nur das Inhaltsverzeichnis digital vor. Der Zugriff darauf ist unbeschränkt möglich.
- Last update
-
11.06.2025, 2:07 PM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Guilmineau, Fabien
- VDI-Verl.
Time of origin
- 2008
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Interfacial Behaviour of Egg Yolk Extracts
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Revisiting egg yolk involvement in children’s food allergy to egg
Egg yolk antibodies (IgY) against Bovine Leukemia Virus
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