AGRIS - International System for Agricultural Science and Technology

A comparative study between ovalbumin and β-lactoglobulin fouling in a tube hot surface

2006

Pelegrine, D.H.G. | Gasparetto, C.A.


Bibliographic information
Journal of food engineering
Volume 73 Issue 4 Pagination 394 - 401 ISSN 0260-8774
Other Subjects
Protein solubility; Heat transfer coefficient; Ovalbumin fouling; Beta-lactoglobulin fouling; Food contamination and toxicology - poultry products; Food processing (general) - poultry products; Thermal diffusivity; Ovalbumin; Food contact surfaces; Milk deposits; Food processing (general) - dairy products; Water solubility; Tubes; Mass flow; Food contamination and toxicology - dairy products
Language
English
Note
2019-12-05
Type
Journal Article; Text

2024-02-27
MODS
Data Provider
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at agris@fao.org