UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

Texture and Microstructure of Heat-Formed Egg White Gels

Journal of food science, 1986-03, Vol.51 (2), p.333-339

1986

Volltextzugriff (PDF)

Metallic cations affect functional performance of spray-dried heat-treated egg white

Journal of food science, 1992-11, Vol.57 (6), p.1321-1321

1992

Volltextzugriff (PDF)

Texture and Microstructure of Cooked Whole Egg Yolks and Heat-Formed Gels of Stirred Egg Yolk

Journal of food science, 1987-01, Vol.52 (1), p.63-67

1987

Volltextzugriff (PDF)

Texture Profile Analysis, Expressed Serum, and Microstructure of Heat-Formed Egg Yolk Gels

Journal of food science, 1987-01, Vol.52 (1), p.68-74

1987

Volltextzugriff (PDF)

Electrophoretic and Chromatographic Changes in Egg Yolk Proteins Due to Heat

Journal of food science, 1981-07, Vol.46 (4), p.981-983

1981

Volltextzugriff (PDF)

ION-EXCHANGE CHROMATOGRAPHY AND ELECTROPHORESIS OF EGG YOLK PROTEINS

Journal of food science, 1979-05, Vol.44 (3), p.656-667

1979

Volltextzugriff (PDF)

Release of iron from phosvitin by heat and food additives [Whole eggs and egg yolks]

Journal of food science, 1984, Vol.49 (1), p.78-81

1984

Volltextzugriff (PDF)

Preparation of Cooked Egg White, Egg Yolk, and Whole Egg Gels for Scanning Electron Microscopy

Journal of food science, 1985-11, Vol.50 (6), p.1624-1628

1985

Volltextzugriff (PDF)

Electrophoresis and chromatography of heat-treated plain, sugared and salted whole egg

Journal of food science, 1983-03, Vol.48 (2), p.501-506

1983

Volltextzugriff (PDF)

A nutrient re-evaluation of shell eggs

Poultry science, 1977-11, Vol.56 (6), p.1927-1934

1977

Volltextzugriff (PDF)

Thermal resistance of salmonellae in egg yolk products containing sugar or salt

Poultry science, 1969-07, Vol.48 (4), p.1156-1166

1969

Volltextzugriff (PDF)

influence of yolk on egg white lysozyme

Poultry science, 1971-07, Vol.50 (4), p.1013-1016

1971

Volltextzugriff (PDF)

Microbial counts and thermal resistance of Salmonella oranienburg in ground turkey meat

Poultry science, 1977-11, Vol.56 (6), p.1889-1892

1977

Volltextzugriff (PDF)

Ion-exchange chromatography of egg yolk. 2. Heating, freezing and spray drying

Poultry science, 1969-01, Vol.48 (3), p.894

1969

Volltextzugriff (PDF)

Ion-exchange chromatography of egg yolk. 3. Species differences

Poultry science, 1969-05, Vol.48 (3), p.900-903

1969

Volltextzugriff (PDF)

IMPROVING YOLK-CONTAMINATED EGG WHITE BY HEAT TREATMENTS

Poultry science, 1965-01, Vol.44 (1), p.228-235

1965

Volltextzugriff (PDF)

Destruction of Salmonella oranienburg in egg yolk containing various concentrations of salt at low temperatures

Poultry science, 1972-05, Vol.51 (3), p.1060-1061

1972

Volltextzugriff (PDF)

CHROMATOGRAPHY AND ELECTROPHORESIS OF NATIVE AND SPRAY-DRIED EGG WHITE

Journal of food science, 1979-09, Vol.44 (5), p.1345-1349

1979

Volltextzugriff (PDF)

Thermal resistance of salmonellae in egg yolk containing 10 percent sugar or salt after storage at various temperatures

Poultry science, 1971-01, Vol.50 (1), p.109-115

1971

Volltextzugriff (PDF)

Composition of serum from cooked-frozen-thawed-reheated scrambled eggs at various pH levels [Freeze damaged products, food quality, storage syneresis]

Journal of food science, 1982-07, Vol.47 (4), p.1333-1337

1982

Volltextzugriff (PDF)

Composition of serum and sensory evaluation of cooked-frozen-thawed scrambled eggs at various salt levels [Syneresis]

Journal of food science, 1983-05, Vol.48 (3), p.794-797

1983

Volltextzugriff (PDF)

Ion-Exchange Chromatographic Determination of Lysozyme in Egg White

Journal of food science, 1981-11, Vol.46 (6), p.1827-1834

1981

Volltextzugriff (PDF)

Thermal destruction curves for Salmonella oranienburg in egg products

Poultry science, 1973-03, Vol.52 (2), p.568-577

1973

Volltextzugriff (PDF)

High temperature storage of spray-dried egg white. II. Electrophoretic mobility, conalbumin-iron complexing, sulfhydryl activity, and evolution of volatile bases

Poultry science, 1967-11, Vol.46 (6), p.1431-1437

1967

Volltextzugriff (PDF)

High temperature storage of spray-dried egg white. 3. thermal resistance of Salmonella oranienburg

Poultry science, 1971-01, Vol.50 (2), p.452-458

1971

Volltextzugriff (PDF)

1 – 25 von 114

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(102)
Mit Volltextzugriff
(96)

Publikationsform

Artikel
(113)
Buchkapitel
(1)

Sprache

Englisch
(114)

Erscheinungsjahr

n.n

Thema

Science & Technology
(90)
Life Sciences & Biomedicine
(80)
Agriculture
(46)
Agriculture, Dairy & Animal Science
(43)
Female
(23)
Biological And Medical Sciences
(21)
Humans
(17)
Food Science & Technology
(15)
Adolescent
(11)
Child
(11)
Fundamental And Applied Biological Sciences. Psychology
(11)
Male
(11)
Medical Sciences
(11)
Animals
(10)
Hot Temperature
(9)
Pediatrics
(8)
Physical Sciences
(8)
Chickens
(7)
Egg And Egg Product Industries
(7)
Endocrinology & Metabolism
(7)

15 weitere anzeigen...

Weniger anzeigen...

Zeitschrift / Serie

Poultry Science
(45)
Journal Of Food Science
(17)
Clinical Endocrinology
(5)
The Journal Of Clinical Endocrinology And Metabolism
(4)
Dermatologic Surgery
(3)
Nature
(3)
Transactions Of The Asae
(3)
Acta Paediatrica
(2)
Acta Pædiatrica
(2)
Cheminform
(2)

5 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

Texture and Microstructure of Heat-Formed Egg White Gels

Metallic cations affect functional performance of spray-dried heat-treated egg white

Texture and Microstructure of Cooked Whole Egg Yolks and Heat-Formed Gels of Stirred Egg Yolk

Texture Profile Analysis, Expressed Serum, and Microstructure of Heat-Formed Egg Yolk Gels

Electrophoretic and Chromatographic Changes in Egg Yolk Proteins Due to Heat

ION-EXCHANGE CHROMATOGRAPHY AND ELECTROPHORESIS OF EGG YOLK PROTEINS

Release of iron from phosvitin by heat and food additives [Whole eggs and egg yolks]

Preparation of Cooked Egg White, Egg Yolk, and Whole Egg Gels for Scanning Electron Microscopy

Electrophoresis and chromatography of heat-treated plain, sugared and salted whole egg

A nutrient re-evaluation of shell eggs

Thermal resistance of salmonellae in egg yolk products containing sugar or salt

influence of yolk on egg white lysozyme

Microbial counts and thermal resistance of Salmonella oranienburg in ground turkey meat

Ion-exchange chromatography of egg yolk. 2. Heating, freezing and spray drying

Ion-exchange chromatography of egg yolk. 3. Species differences

IMPROVING YOLK-CONTAMINATED EGG WHITE BY HEAT TREATMENTS

Destruction of Salmonella oranienburg in egg yolk containing various concentrations of salt at low temperatures

CHROMATOGRAPHY AND ELECTROPHORESIS OF NATIVE AND SPRAY-DRIED EGG WHITE

Thermal resistance of salmonellae in egg yolk containing 10 percent sugar or salt after storage at various temperatures

Composition of serum from cooked-frozen-thawed-reheated scrambled eggs at various pH levels [Freeze damaged products, food quality, storage syneresis]

Composition of serum and sensory evaluation of cooked-frozen-thawed scrambled eggs at various salt levels [Syneresis]

Ion-Exchange Chromatographic Determination of Lysozyme in Egg White

Thermal destruction curves for Salmonella oranienburg in egg products

High temperature storage of spray-dried egg white. II. Electrophoretic mobility, conalbumin-iron complexing, sulfhydryl activity, and evolution of volatile bases

High temperature storage of spray-dried egg white. 3. thermal resistance of Salmonella oranienburg

Suchergebnisse filtern