TEXTURE OF COOKED EGG-YOLK AS INFLUENCED BY PHYSICAL MANIPULATION OF RAW EGG-YOLK AND SALT BRINING OF SHELL EGGS

被引：3
|
作者：
WOODWARD, SA [1 ]
机构：
[1] UNIV FLORIDA,INST FOOD & AGR SCI,DEPT POULTRY SCI,GAINESVILLE,FL 32611
来源：
POULTRY SCIENCE | 1988年 / 67卷 / 09期
关键词：
D O I：
10.3382/ps.0671264
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：1264 / 1268
页数：5
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