| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6665465 | Journal of Food Engineering | 2015 | 10 Pages |
Abstract
The sensitivity of the viscosity on the storage duration is much higher than that described in terms of the most used parameters like Haugh units, pH of albumen and egg yolk index etc. Preliminary information on time dependent behaviour of tested liquids has been also obtained.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
VojtÄch Kumbár, Å árka Nedomová, Jana Strnková, Jaroslav Buchar,