The Effects of Cooking Methods on the Chemical, Physical, and Sensory Properties of Hard-Cooked Eggs-Reference-Cited by-同舟云学术

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The Effects of Cooking Methods on the Chemical, Physical, and Sensory Properties of Hard-Cooked Eggs

Published:1985-01 Issue:1 Volume:64 Page:84-92
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

SHELDON B.W.,KIMSEY H.R.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/64/1/84/4590941/poultrysci64-0084.pdf

Reference18 articles.

1. Official Methods of Analysis,1980

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

3. Gas chromatographic analysis of egg volatiles;Bennett;Poultry Sci.,1978

4. Guidelines to training a texture profile panel;Civille;J. Texture Stud.,1973

5. Protein gels;Ferry;Adv. Prot. Chem.,1948

Cited by 7 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. Evaluation of Physicochemical Changes in Hard-Boiled Eggs Stored at Different Temperatures;Food Science of Animal Resources;2024-01

2. Eggs and Egg Products;Next-Generation Plant-based Foods;2022

3. Analysis of hydrogen sulfide gas from a pharmaceutical drug formulation by cryofocused headspace gas chromatography;The Analyst;1995

4. Effect of Concentration of Egg Yolk and White on Fresh Scrambled Egg Flavor , ,;Poultry Science;1991-10

5. EGGS;Experimental Food Science;1990

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