Rheological properities of ageing egg yolk
The rheological behaviour of egg yolk after different storage periods and temperatures was investigated using rotational viscometer. The eggs were stored for 1, 2, 3, 4 and 8 weeks at constant temperatures: 4 °C, 8 °C, 12 °C and 16 °C. The apparent viscosity was measured as a function of shear rate....
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Mendel University Press
2005-01-01
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| Series: | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| Subjects: | |
| Online Access: | https://acta.mendelu.cz/53/4/0127/ |