Electronic Resource
Oxford, UK
:
Blackwell Publishing Ltd
International journal of food science & technology
4 (1969), S. 0
ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Summary. Flow curves determined with a rotational Viscometer have shown that unfrozen raw and pasteurized liquid whole egg are Newtonian fluids and that thawed frozen whole egg is pseudo-plastic. For the latter a useful value for comparative purposes may be obtained by calculating the apparent viscosity at a selected low rate of shear. Some preliminary results illustrate the very large difference in viscosity between unfrozen egg and thawed frozen egg.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1969.tb01531.x
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