Art
J-GLOBAL ID：200902033228506246   Reference number：86A0269363

Preparation of cooked egg white, egg yolk, and whole egg gels for scanning electron microscopy.

走査電子顕微鏡のための加熱した卵白,卵黄,全卵ゲルの調製
Author (2)：
WOODWARD S A

About WOODWARD S A

(Univ. Florida)

About Univ. Florida

, 
COTTERILL O J

About COTTERILL O J

(Univ. Missouri)

About Univ. Missouri


Material：
Journal of Food Science  (J Food Sci)

About Journal of Food Science


Volume： 50  Issue： 6  Page： 1624-1628  Publication year： Nov. 1985 
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：
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albumen

About albumen

,...
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.
glutaraldehyde

About glutaraldehyde


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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 (6)：
Terms in the title
Keywords automatically extracted from the title.
走査電子顕微鏡

About 走査電子顕微鏡

, 
卵白

About 卵白

, 
卵黄

About 卵黄

, 
卵

About 卵

, 
ゲル

About ゲル

, 
調製

About 調製


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