Subject
Animal Science and Zoology,General Medicine
Reference8 articles.
1. Pickled eggs. I. pH, Rate of acid penetration into egg components and bacteriological analyses;Acton;Poultry Sci.,1973
2. Thermal destruction of microorganisms in egg pickling solutions;Angalet;Poultry Sci.,1975
3. Eggs pickled in various acid strength solutions;Ball;Poultry Sci.,1973
4. Influence of pH, total acidity, salt and sugar in pickling solutions on tenderness of egg whites;Essary;Poultry Sci.,1979
5. Hard-cooking and pickling eggs as teaching aids;Maurer;Poultry Sci.,1975