Abstracts of Annual Congress of The Japan Society of Home Economics
54th Annual Congress of The Japan Society of Home Economics
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Effects of high pressure on rheological behavior of egg yolk
Ai Teramoto, Michiko Fuchigami
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Keywords: egg yolk, rheology, high pressure, freezing, sucrose, denaturation
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Pages 34

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[in Japanese]

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© 2002 The Japan Society of Home Economics
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