Quality Attributes of Whole Egg and Albumen Mixtures Cooked by Different Methods-Reference-Cited by-同舟云学术

Quality Attributes of Whole Egg and Albumen Mixtures Cooked by Different Methods

Published:1981-07 Issue:4 Volume:46 Page:984-986
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

CHEN T.C.,HSU S.Y.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1981.tb02972.x/fullpdf

Reference14 articles.

1. G.M. Brooks, 1973 . The effects of equal lethal heat treatments at different temperatures on chemical components associated with flavor in canned beef. Ph.D. dissertation, Mississippi State University.

2. Observations on the Weeping of Double, Boiler Scrambled Egg Products and Its Prevention

3. Hydrogen sulphide production in eggs and egg products as a result of heating

4. Estimating carbonyl compounds in rancid fats and foods

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