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.

Published in

Industries Alimentaires et Agricoles

Volume 113 ISSN 0019-9311

Pagination

v.5-10(1-2)

Other Subjects

Gelificacion; Espumacion; Propiedades reologicas; Composicion quimica; Blanc d' oeuf; Gelification; Propriete rheologique

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.

Corporate Author

Ecole Nationale Superieure Agronomique de Rennes (France). Departement Agro Alimentaire

Concepcion Univ., Chillan (Chile). Fac. de Medicina Veterinaria.

In AGRIS since: 2012-11-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Wolters Kluwer

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