Effect of Adding Salt to the Preservative Solution on the Sensory and Physical Properties of Hard-Cooked Eggs-Reference-Cited by-同舟云学术

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Effect of Adding Salt to the Preservative Solution on the Sensory and Physical Properties of Hard-Cooked Eggs

Published:1985-05 Issue:5 Volume:64 Page:891-895
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

FISCHER J.R.,FLETCHER D.L.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/64/5/891/4328924/poultrysci64-0891.pdf

Reference8 articles.

1. Pickled eggs;Acton;1. pH, rate of acid penetration into egg components and bacterial analyses. Poultry Sci.,1973

2. Acceptability of pickled quail eggs;Angalet;J. Food Sci.,1976

3. Effect of different methods of package and storage conditions on keeping quality of pickled quail eggs;Appi Reddy;Indian Poult. Gaz.,1978

4. Egg studies: I;Arroyo;Salt curing of chicken and duck eggs. Philipp. J. Sci.,1973

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

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