Development and Evaluation of a Thermally-Processed, Low-Cholesterol Egg Salad Product-Reference-Cited by-同舟云学术

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Development and Evaluation of a Thermally-Processed, Low-Cholesterol Egg Salad Product

Published:1984-11 Issue:11 Volume:63 Page:2201-2206
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

BAKER R.C.,GOSSETT P.W.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/63/11/2201/4297823/poultrysci63-2201.pdf

Reference20 articles.

1. Factory-made salads skyrocket in demand;Food Eng.,1969

2. Retort pouch in the '80's;Beverly;Food Eng.,1980

3. Effect of other hydrocolloids on the texture of kappa-carrageenan gels;Christensen;J. Texture Stud.,1981

4. Nutritive value of eggs;Cook,1977

5. Tastes of America: Favorite foods;DeRoin;Restaurants Inst.,1982

Cited by 3 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. New product innovations from eggs;New and Developing Sources of Food Proteins;1994

2. Extraction of Cholesterol and Other Lipids from Dried Egg Yolk Using Supercritical Carbon Dioxide;Journal of Food Science;1990-01

3. Egg Protein Gels;Food Gels;1990

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