AGRIS - International System for Agricultural Science and Technology

Etude comparee des proprietes fonctionnelles et de la composition des fractions epaisse et liquide du blanc d' oeuf de poule.

1996

Nau F. | Gestin L. | Protais J. | Awade A. | Thapon J.L.


Bibliographic information
Industries Alimentaires et Agricoles
Volume 113 ISSN 0019-9311
Pagination
v.5-10(1-2)
Other Subjects
Gelification; Propiedades reologicas; Composicion quimica; Blanc d' oeuf; Propriete rheologique; Espumacion; Gelificacion
Language
French
Note
25 ref., 5 graph. Resumes (En, Fr).
Translated Title
English. [Comparative study of functional properties and of the thick and thin hen's egg white composition]. [French]
Type
Journal Article; Summary
Source
Industries-Alimentaires-et-Agricoles (France). (Jan-Fev 1996). v. 113(1-2) p. 5-10.

2012-11-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Wolters Kluwer

Discover this data provider's collection in AGRIS

Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at agris@fao.org