Author:
LAI Kung-Ming,KO Wen-Ching,LAI Tsu-Han
Publisher
Japanese Society for Food Science and Technology
Reference25 articles.
1. Angalet, S.A., Wilson, H.R. and Fry, J.L. (1976). Acceptability of pickled quail eggs. J. Food Sci., 41, 449-450.
2. A.O.A.C. (1980). “Official Methods of Analysis of the A.O.A.C.,” 13th ed., Washington D.C., p. 275.
3. Brown, W.E., Baker, R.C. and Naylor, H.B. (1966). Shell treatment as affecting microbial egg spoilage. Poult. Sci., 45, 276-279.
4. Chang, H.S. and Lin, S.M. (1986). Studies on the manufacturing of flavored chicken eggs. J. Chin. Soc. Anim. Sci., 15, 71-82.
5. Chang, C.H., Powrie, W.D. and Fennema, O. (1977). Studies on the gelation of egg yolk and plasma upon freezing and thawing. J. Food Sci., 42, 1658-1665.
Cited by
10 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