Art
J-GLOBAL ID：200902145597505841   Reference number：00A0002807

Inhibiting Effects of Egg White Dry-Heated at 120°C on Heat Aggregation and Coagulation of Egg White and Characteristics of Dry-Heated Egg White.

卵白の熱凝集に及ぼす120°Cで乾熱した卵白の阻害作用及び乾熱卵白の特性
Author (3)：
WATANABE K

About WATANABE K

(Gifu Univ., Gifu, JPN)

About Gifu Univ., Gifu, JPN

, 
XU J Q

About XU J Q

(Gifu Univ., Gifu, JPN)

About Gifu Univ., Gifu, JPN

, 
SHIMOYAMADA M

About SHIMOYAMADA M

(Gifu Univ., Gifu, JPN)

About Gifu Univ., Gifu, JPN


Material：
Journal of Agricultural and Food Chemistry  (J Agric Food Chem)

About Journal of Agricultural and Food Chemistry


Volume： 47  Issue： 10  Page： 4083-4088  Publication year： Oct. 1999 
JST Material Number： C0251A  ISSN： 0021-8561  CODEN： JAFCAU  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).
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powdered egg

About powdered egg

,...
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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 (4)：
Terms in the title
Keywords automatically extracted from the title.
卵白

About 卵白

, 
凝集

About 凝集

, 
乾熱

About 乾熱

, 
阻害作用

About 阻害作用


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