Factors Affecting the Discoloration of Hard-Cooked Egg Yolks-Reference-Cited by-同舟云学术

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Factors Affecting the Discoloration of Hard-Cooked Egg Yolks

Published:1967-05 Issue:3 Volume:46 Page:664-672
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Baker Robert C.,Darfler June,Lifshitz Abraham

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/46/3/664/4410588/poultrysci46-0664.pdf

Reference3 articles.

1. General Biochemistry;Fruton,1958

2. The Avian Egg;Romanoff,1949

3. The formation of ferrous sulfide in eggs during cooking.;Tinkler;Biochem. J. (London),1920

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