Eggs Pickled in Various Acid Strength Solutions-Reference-Cited by-同舟云学术

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Eggs Pickled in Various Acid Strength Solutions

Published:1973-05 Issue:3 Volume:52 Page:916-920
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Ball H.R.,Saffores Martha W.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/52/3/916/4403681/poultrysci52-0916.pdf

Reference4 articles.

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

2. Association of Official Agricultural Chemists, 1965. Official Methods of Analysis, 10th ed. Washington, D.C.

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

4. The Delectable Egg,;Marshall,1970

Cited by 10 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. Pickled Egg Production: Effect of Brine Acetic Acid Concentration and Packing Conditions on Acidification Rate;Journal of Food Protection;2014-05-01

2. Effect of packaging and storage on the keeping quality of pickled quail eggs;International Journal of Food Science & Technology;2007-06-28

3. The Influence of Added Egg Yolk on the Microbiological Quality of Hard-Cooked Eggs Stored in a Citric Acid/Sodium Benzoate Solution;Poultry Science;1987-05

4. Influence of Three Organic Acids on the Quality Characteristics of Hard-Cooked Eggs;Poultry Science;1986-02

5. Effect of Adding Salt to the Preservative Solution on the Sensory and Physical Properties of Hard-Cooked Eggs;Poultry Science;1985-05

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