Temperature, Percent Sugar and pH Effects on the Flavor Development and Tenderness of Pickled Eggs-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Temperature, Percent Sugar and pH Effects on the Flavor Development and Tenderness of Pickled Eggs

Published:1973-07 Issue:4 Volume:52 Page:1310-1317
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

McCready S.T.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/52/4/1310/4326439/poultrysci52-1310.pdf

Reference5 articles.

1. Pickled eggs: Rate of acid penetration into egg components;Acton;Poultry Sci.,1972

2. Merchandising pickled eggs;Anonymous;Poultry News Notes. Feedstuffs,1972

3. Eggs pickled in various acid strength solutions;Ball;Poultry Sci.,1972

4. Try pickling eggs at home.;Cunningham,1971

5. Hard-cooked eggs—Worldwide is Henningsen Foods objective;Timmons;Poultry Tribune,1972

Cited by 9 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 packaging and storage on the keeping quality of pickled quail eggs;International Journal of Food Science & Technology;2007-06-28

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

3. Quality Characteristics of Eggs Further Processed by Pickling as Influenced by Packaging Material and Storage Temperature;Poultry Science;1983-07

4. Influence of pH, Total Acidity, Pickling Time, and Solution Temperature on Shear Values and Sensory Evaluation of Pickled Eggs;Poultry Science;1982-11

5. Sensory Panel Evaluation of Pickled Eggs;Poultry Science;1981-06

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP