Influence of Three Organic Acids on the Quality Characteristics of Hard-Cooked Eggs-Reference-Cited by-同舟云学术

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Influence of Three Organic Acids on the Quality Characteristics of Hard-Cooked Eggs

Published:1986-02 Issue:2 Volume:65 Page:294-301
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

SHELDON B.W.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/65/2/294/4459925/poultrysci65-0294.pdf

Reference8 articles.

1. Official Methods of Analysis,1980

2. Eggs pickled in various acid strength solutions;Ball;Poultry Sci.,1973

3. Food Acidulants;Gardner,1966

4. Egg and egg product flavor;Maga;J. Agric. Food Chem.,1982

5. Characterization of the exudate from cooked shell eggs;Nath;J. Agric. Food Chem.,1972

Cited by 2 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. Evaluations of Warmed-over Flavor during Chill Storage of Cooked Broiler Breast, Thigh and Skin by Chemical, Instrumental and Sensory Methods;Journal of Food Science;1990-05

2. EGGS;Experimental Food Science;1990

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