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    • Determination of yolk contamination in liquid egg white using Raman spectroscopy 

      Cluff, Kim; Naganathan, Govindarajan Konda; Jonnalagada, D.; Mortensen, I.; Wehling, R.; Subbiah, J. (Oxford University Press, 2016-07)
      Purified egg white is an important ingredient in a number of baked and confectionary foods because of its foaming properties. However, yolk contamination in amounts as low as 0.01% can impede the foaming ability of egg ...