Effect of packaging and storage on the keeping quality of pickled quail eggs-Reference-Cited by-同舟云学术

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Effect of packaging and storage on the keeping quality of pickled quail eggs

Published:2007-06-28 Issue:3 Volume:24 Page:283-290
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

SINGH R. P.,PANDA B.,YADAVA V. K.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1989.tb00646.x/fullpdf

Reference24 articles.

1. Quantitative two dimentional thin layer chromatography of naturally occurring phospholipids;Abramson;Journal of Lipid Research,1964

2. Pickled eggs: 1. pH, rate of acid penetration into egg components and bacteriological analysis;Acton;Poultry Science,1973

3. Acceptability of pickled quail eggs;Angalet;Journal of Food Science,1976

4. Egg pickled in various acid strength solutions;Ball;Poultry Science,1973

5. Phosphorus assay in column chromatography;Bartlett;Journal of Biological Chemistry,1959

Cited by 3 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. Effect of partial substitution of sodium salt on the quality of salted quail eggs;Journal of Food Biochemistry;2021-09-16

2. Effect of salting on the water migration, physicochemical and textural characteristics, and microstructure of quail eggs;LWT;2020-10

3. Developments in processing quail meat and eggs;World's Poultry Science Journal;1990-11-01

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