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.