Comparison of flow behavior and physicochemical characteristics of low-cholesterol mayonnaises produced with cholesterol-reduced egg yolk (vol 25, pg 518, 2016)

Yuceer M.; Ilyasoglu H.; Ozcelik B.

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Comparison of flow behavior and physicochemical characteristics of low-cholesterol mayonnaises produced with cholesterol-reduced egg yolk (vol 25, pg 518, 2016)

机译：降低胆固醇的蛋黄产生的低胆固醇蛋黄酱的流动行为和理化特性比较（第25卷，第518页，2016）

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《The Journal of Applied Poultry Research》 |2016年第4期|共1页
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Yuceer M.; Ilyasoglu H.; Ozcelik B.;
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正文语种 eng
中图分类畜牧、动物医学、狩猎、蚕、蜂;
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1. Comparison of flow behavior and physicochemical characteristics of low-cholesterol mayonnaises produced with cholesterol-reduced egg yolk (vol 25, pg 518, 2016) [J] . Yuceer M., Ilyasoglu H., Ozcelik B. The Journal of Applied Poultry Research . 2016,第4期

机译：降低胆固醇的蛋黄产生的低胆固醇蛋黄酱的流动行为和理化特性比较（第25卷，第518页，2016）
2. Substitution of sesame and peanut defatted-meal milk with egg yolk and evaluation of the rheological and microstructural properties of low-cholesterol mayonnaise [J] . Karshenas Mahsa, Goli Mohammad, Zamindar Nafiseh Food Science and Technology International . 2019,第8期

机译：芝麻和花生脱脂牛奶用蛋黄替代，评价低胆固醇蛋黄酱的流变和微观结构性质
3. Isolation of Egg Yolk Granules as Low-Cholesterol Emulsifying Agent in Mayonnaise [J] . Hollman Motta-Romero, Zhong Zhang, An Tien Nguyen, Journal of Food Science . 2017,第7a9期

机译：蛋黄质蛋黄酱中低胆固醇乳化剂的分离
4. Flow Stress Behavior and Deformation Characteristics of Ti-22Al-25Nb Alloys at Elevated Temperature [C] . Xiaobao Liang, Shiqiong Li, Yunjun Cheng Pacific Rim International Conference on Advanced Materials and Processing . 2005

机译：升温下Ti-22Al-25nb合金的流量应力行为和变形特性
5. The effect of replacing egg yolk with sesame–peanut defatted meal milk on the physicochemical colorimetry and rheological properties of low‐cholesterol mayonnaise [O] . Mahsa Karshenas, Mohammad Goli, Nafiseh Zamindar 2018

机译：芝麻花生脱脂粗粉代替蛋黄对低胆固醇蛋黄酱的理化比色和流变特性的影响
6. Comparison of flow behavior and physicochemical characteristics of low-cholesterol mayonnaises produced with cholesterol-reduced egg yolk [O] . M. Yüceer, H. İlyasoğlu, B. Özçelik 2016

机译：用胆固醇还原蛋黄产生低胆固醇蛋黄酱的流动性能和物理化学特征的比较
7. Flowback and Produced Waters: Opportunities and Challenges for Innovation. Proceedings of a Workshop Held in Washington, DC on May 25-26, 2016. [R] . Dunne, E. J. 2017

机译：流动和生产的水：创新的机遇和挑战。 2016年5月25日至26日在华盛顿特区举办的研讨会会议记录。

Comparison of flow behavior and physicochemical characteristics of low-cholesterol mayonnaises produced with cholesterol-reduced egg yolk (vol 25, pg 518, 2016)

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