Hard-Cooking and Pickling Eggs as Teaching Aids-Reference-Cited by-同舟云学术

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Hard-Cooking and Pickling Eggs as Teaching Aids

Published:1975-07 Issue:4 Volume:54 Page:1019-1024
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Maurer A.J.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/54/4/1019/4338296/poultrysci54-1019.pdf

Reference20 articles.

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

2. Consumers ask about hard-cooked eggs;Anonymous,1974

3. Anonymous, 1974b. Five basic methods of egg cooking. Am. Egg Board, 205 Touhy Ave., Park Ridge, Illinois.

4. Factors affecting the discoloration of hard-cooked egg yolks;Baker;Poultry Sci.,1967

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

Cited by 8 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. Effect of Heating Temperature and Time on Quality Characteristics of Baked Egg;Korean Journal of Poultry Science;2015-03-31

2. New product innovations from eggs;New and Developing Sources of Food Proteins;1994

3. EGGS;Experimental Food Science;1990

4. Manufacturing and Selling Poultry Products as a Student Learning Experience;Poultry Science;1986-03

5. Hard-Cooked Eggs;Egg Science and Technology;1986

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