Art
J-GLOBAL ID：200902016186618330   Reference number：87A0259443

Texture and microstructure of cooked whole egg yolks and heat-formed gels of stirred egg yolk.

加熱した全卵黄および熱で形成されたかくはん卵黄ゲルのテクスチャと微細構造
Author (2)：
WOODWARD S A

About WOODWARD S A

(Univ. Missouri, MO, USA)

About Univ. Missouri, MO, USA

, 
COTTERILL O J

About COTTERILL O J

(Univ. Missouri, MO, USA)

About Univ. Missouri, MO, USA


Material：
Journal of Food Science  (J Food Sci)

About Journal of Food Science


Volume： 52  Issue： 1  Page： 63-67  Publication year： Jan. 1987 
JST Material Number： C0005A  ISSN： 0022-1147  CODEN： JFDSAZ  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)
Thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
yolk

About yolk

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
crosslinking

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   To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=87A0259443&from=J-GLOBAL&jstjournalNo=C0005A") }}
JST classification (1)：
JST classification
Category name(code) classified by JST.
Eggs and egg products 
(FJ12040R)

About Eggs and egg products

Terms in the title (5)：
Terms in the title
Keywords automatically extracted from the title.
卵黄

About 卵黄

, 
かくはん

About かくはん

, 
ゲル

About ゲル

, 
テクスチャ

About テクスチャ

, 
微細構造

About 微細構造


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