MEASUREMENT OF SPEED AND ATTENUATION OF ULTRASOUND IN EGG-WHITE AND EGG-YOLK

被引:12
|
作者
JAVANAUD, C
RAHALKAR, RR
RICHMOND, P
机构
来源
关键词
D O I
10.1121/1.391213
中图分类号
O42 [声学];
学科分类号
070206 ; 082403 ;
摘要
引用
收藏
页码:670 / 675
页数:6
相关论文
共 50 条
  • [41] MODIFICATION OF EGG-YOLK FATS
    CLEAVE, TL
    [J]. LANCET, 1958, 2 (AUG23): : 420 - 420
  • [42] Characteristics of egg-yolk antibodies
    Rzedzicki, J
    Tokarzewski, S
    [J]. MEDYCYNA WETERYNARYJNA, 1998, 54 (09) : 590 - 593
  • [43] THE EVOLUTION OF EGG-YOLK PROTEINS
    BYRNE, BM
    GRUBER, M
    AB, G
    [J]. PROGRESS IN BIOPHYSICS & MOLECULAR BIOLOGY, 1989, 53 (01): : 33 - 69
  • [44] THERMODYNAMICS OF EGG-YOLK DENATURATION
    KIEFER, H
    [J]. ARCHIV FUR GEFLUGELKUNDE, 1976, 40 (06): : 197 - 201
  • [45] Extraction of egg-yolk lecithin
    Palacios, LE
    Wang, T
    [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2005, 82 (08) : 565 - 569
  • [46] EGG-YOLK REACTION IN PROTEUS
    LEGAKIS, N
    LEONARDOPOULOS, J
    PAPAVASSILIOU, J
    [J]. BOLLETTINO DELL ISTITUTO SIEROTERAPICO MILANESE, 1974, 53 (02): : 332 - 335
  • [47] EGG-YOLK PERITONITIS IN A COCKATIEL
    ROSSKOPF, WJ
    WOERPEL, RW
    HOWARD, EB
    GENDRON, AP
    [J]. MODERN VETERINARY PRACTICE, 1982, 63 (05): : 420 - 420
  • [48] VOLATILES AND SENSORY CHARACTERISTICS OF COOKED EGG-YOLK, WHITE AND THEIR COMBINATIONS
    WARREN, MW
    LARICK, DK
    BALL, HR
    [J]. JOURNAL OF FOOD SCIENCE, 1995, 60 (01) : 79 - +
  • [49] A STUDY ON THE THERMAL-DIFFUSIVITY OF EGG-YOLK AND WHITE GELS
    KUBOTA, K
    TAKASE, Y
    SUZUKI, K
    ESAKA, M
    [J]. JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1985, 32 (01): : 51 - 55
  • [50] NEW ALLERGENS FROM HENS EGG-WHITE AND EGG-YOLK - INVITRO STUDY OF OVOMUCIN, APOVITELLENIN-I AND APOVITELLENIN-VI, AND PHOSVITIN
    WALSH, BJ
    BARNETT, D
    BURLEY, RW
    ELLIOTT, C
    HILL, DJ
    HOWDEN, MEH
    [J]. INTERNATIONAL ARCHIVES OF ALLERGY AND APPLIED IMMUNOLOGY, 1988, 87 (01): : 81 - 86