Functional and Organoleptic Evaluation of Low Cholesterol Egg Blends

Author:

Baker R.C.,Darfler J.M.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference11 articles.

1. Egg replacer provides caloric reduction, total functionality and conveniences;Anonymous;Food Prod. Dev.,1975

2. Reducing the egg cholesterol level by including emulsified sitosterol in standard chicken diets;Clarenburg;J. Nutrition,1971

3. Serum and egg cholesterol levels in mature hens as influenced by dietary protein and fat changes;Edwards;Poultry Sci.,1962

4. Studies on egg cholesterol. 1. Genetic variations and some phenotypic correlations in a random-bred population;Harris;Poultry Sci.,1963

5. Lyn, C. C., 1975. Process of preparing an egg yolk substitute and resulting products from its use. U. S. Pat. 3,864,500.

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