A Comparative Study of Sensory and Cooking Characteristics of Frozen Duck, Goose, Hen and Turkey Eggs-Reference-Cited by-同舟云学术

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A Comparative Study of Sensory and Cooking Characteristics of Frozen Duck, Goose, Hen and Turkey Eggs

Published:1971-07 Issue:3 Volume:4 Page:116-119
ISSN:0008-3860
Container-title:Canadian Institute of Food Technology Journal
language:en
Short-container-title:Canadian Institute of Food Technology Journal

Author:

Fletcher D.A.,McCalla C.A.,Petrasovits A.

Publisher

Elsevier BV

Subject

General Medicine

Reference20 articles.

1. Effect of treatments on the physical and functional properties of liquid and spray-dried egg albumen;Brown;Food Technol.,1967

2. Canada Agricultural Products Standards Act — Egg Products Regulations. 1969. P. C. 1807.

3. Canada Livestock and Livestock Products Act — The Frozen Egg Regulations. 1949. P. C. 590.

4. The influence of pasteurization, freezing and storage on the functional properties of egg white;Clinger;Food Technol.,1950

5. A computer program for paired comparisons with ties;Dietrich;Pact S5032. Can. Inst, of Food Technol. J.,1968

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Assessment of poultry egg liking scores using sighted and blind people;Journal of the Science of Food and Agriculture;2019-11-11

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