Terminology Service for NFDI4Health
egg albumen gelation temperature
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http://opendata.inra.fr/ATOL/ATOL_0002095
toute caractéristique mesurable ou observable associée à la mesure objective de la température à laquelle la substance gélatineuse protectrice et nutritive qui entoure le jaune d'oeuf se transforme en gel, habituellement mesurée par une mesure continue de la viscosité tandis que la température augmente progressivement
any measurable or observable characteristic related to the objective measurement of the temperature for which the nutritive and protective gelatinous substance surrounding egg yolk turns into a gel, typically measured by continuous viscosity when temperature gradually increases
Term info
Label
egg albumen gelation temperature
Synonyms
- egg albumen gelation temperature
prefixIRI
ATOL_0002095
references
INRA:PHASE "INRA PHASE"
subsetPresent
ChickenPresent, QuailPresent, DuckPresent, GoosePresent, TurkeyPresent