Effect of Waste Management and Egg Processing on the Flavor of Cooked Eggs
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/52/3/1178/4405979/poultrysci52-1178.pdf
Reference9 articles.
1. Determination of hydrogen sulfide in fermentation broths containing SO2;Acree;Appl. Microbiol.,1971
2. The effect of No. 2 tallow on the flavor of fresh and stored eggs;Carver;Poultry Sci.,1955
3. The determination of serum proteins by means of the Biuret reaction;Gornall;J. Biol. Chem.,1949
4. A comparison of different methods of preserving shell eggs. 1. Effect on flavor;Hard;Poultry Sci.,1963
5. The effect of season, age and storage conditions on the flavor of eggs and products made using eggs;Harns;Poultry Sci.,1954
Cited by 4 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. Effects of pH, Formulations and Additives on the Hydrogen Sulfide Content of Cooked Egg Mixtures;Journal of Food Science;1984-07
2. EFFECTS OF COOKING METHODS ON PEELABILITY AND APPEARANCE OF EGGS;Journal of Food Processing and Preservation;1977-04
3. Yolk Position in Hard Cooked Eggs as Related to Heredity, Age and Cooking Position;Poultry Science;1975-03
4. Prevention of Exudation of Hard Cooked Packaged Eggs;Poultry Science;1973-09
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