Fresh and frozen egg yolk protein fractions : emulsion stabilizing power, viscosity, and electrophoretic patterns

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Davey, Elizabeth Miller

Date Published: 1968

Subjects: Eggs--Preservation
Proteins--Research

Program of Study: Foods and Nutrition

Degree Level: Masters

Language: English

Pages: 3, xii, 131 leaves

Permalink: https://doi.org/doi:10.25335/1j0y-p083

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