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    Yoshinori Mine, Hua Zhang, Biochemistry of Foods, 2013,

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    Lih-Shiuh Lai, Handbook of Frozen Food Processing and Packaging, Second Edition, 2011,

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    T. Yanagisawa, C. Watanuki, M. Ariizumi, Y. Shigematsu, H. Kobayashi, M. Hasegawa, K. Watanabe, Super Chilling Enhances Preservation of the Freshness of Salted Egg Yolk During Long-Term Storage, Journal of Food Science, 2009, 74, 2
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    V.R.N. TELIS, T.G. KIECKBUSCH, Viscoelasticity of Frozen/Thawed Egg Yolk as Affected by Salts, Sucrose and Glycerol, Journal of Food Science, 1998, 63, 1
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    Marjorie P. Penfield, Ada Marie Campbell, Experimental Food Science, 1990,

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    T. J. HERALD, F. A. OSORIO, D. M. SMITH, Rheological Properties of Pasteurized Liquid Whole Egg During Frozen Storage, Journal of Food Science, 1989, 54, 1
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    Jianping Wu, Eggs and Egg Products Processing,
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    Mahendra P. Kapoor, Molay K. Roy, Lekh R. Juneja, Processed Egg Products: Perspective on Nutritional Values,