HOW DOES FREEZING IN LIQUID NITROGEN INFLUENCE THE REOLOGICAL PROPERTIES OF LIQUID EGG PRODUCTS?
Karina Ilona Hidas*, Csaba Németh, Judit Csonka,
Anna Visy, László Friedrich, Ildikó Csilla Zeke

Key words: Liquid egg products, Rheological properties,
Herschel-Bulkley, Freezing, Liquid nitrogen, 
Cryogenic.

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Journal of Hygienic Engineering and Design