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J-GLOBAL ID:201802255850507598   Reference number:18A0085679

Analysis of color changes in chicken egg yolks and whites based on degree of thermal protein denaturation during ohmic heating and water bath treatment

Ohm加熱と水浴処理中の熱的蛋白質変性の程度に基づいたニワトリ卵黄と白人の色変化の解析【Powered by NICT】
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Volume: 222  Page: 151-161  Publication year: 2018 
JST Material Number: C0838B  ISSN: 0260-8774  Document type: Article
Article type: 原著論文  Country of issue: United Kingdom (GBR)  Language: ENGLISH (EN)
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Raw eggs were separated into y...
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Eggs and egg products  ,  Food quality  ,  Protein  ,  Animal aquatic foods 

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