А.Yu. Klimenkova, I. L. Stefanova, L. Shakhnazarova
{"title":"肉蛋制品用干凝功能蛋清品质性状研究","authors":"А.Yu. Klimenkova, I. L. Stefanova, L. Shakhnazarova","doi":"10.30975/2073-4999-2022-24-5-44-46","DOIUrl":null,"url":null,"abstract":"Data have been given in the paper for choice of coagulated egg white drying parameters and dry product quality traits investigation, and also data on reduction degree of dry coagulated egg white. Usage prospects of the product have been described.","PeriodicalId":228771,"journal":{"name":"Poultry and Chicken Products","volume":"24 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Quality traits investigation of dry coagulated functional egg white for meat-and-egg products creation\",\"authors\":\"А.Yu. Klimenkova, I. L. Stefanova, L. Shakhnazarova\",\"doi\":\"10.30975/2073-4999-2022-24-5-44-46\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Data have been given in the paper for choice of coagulated egg white drying parameters and dry product quality traits investigation, and also data on reduction degree of dry coagulated egg white. Usage prospects of the product have been described.\",\"PeriodicalId\":228771,\"journal\":{\"name\":\"Poultry and Chicken Products\",\"volume\":\"24 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1900-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Poultry and Chicken Products\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.30975/2073-4999-2022-24-5-44-46\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Poultry and Chicken Products","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.30975/2073-4999-2022-24-5-44-46","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Quality traits investigation of dry coagulated functional egg white for meat-and-egg products creation
Data have been given in the paper for choice of coagulated egg white drying parameters and dry product quality traits investigation, and also data on reduction degree of dry coagulated egg white. Usage prospects of the product have been described.
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