The Cause of Discoloration of Hard Cooked Egg Rolls

Author:

SCHNELL P. G.,VADEHRA D. V.,BAKER R. C.

Publisher

Wiley

Subject

Food Science

Reference6 articles.

1. S.P. Colowick, and N.O. Kaplan, 1964 . "Methods of Enzymology ." Vol. III . (Section III. Proteins and Derivatives) pp.447 -667 . Academic Press, New York.

2. M. Joly, 1965 . "A Physlco-Chemical Approach to the Denaturation of Proteins ," pp. 85 -93 and85 -93 . Academic Press, New York.

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. Functional Properties of Eggs in Foods;Egg Science and Technology;1986

2. Image deterioration in albumen photographic prints;Studies in Conservation;1982-01

3. Eggs as a source of protein;C R C Critical Reviews in Food Technology;1973-11

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