PICKLED EGGS .1. PH, RATE OF ACID PENETRATION INTO EGG COMPONENTS AND BACTERIOLOGICAL ANALYSES

被引：21

作者：

ACTON, JC ^{[1
]}

JOHNSON, MG ^{[1
]}

机构：

[1] CLEMSON UNIV,DEPT FOOD SCI,CLEMSON,SC 29631

来源：

关键词：

D O I：

10.3382/ps.0520107

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

页码：107 / 111

页数：5

共 9 条

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[2]

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[3] PEELABILITY OF HARD-COOKED EGGS [J].

FULLER, GW ;

ANGUS, P .

[4] METHODS OF PREPARING HARD COOKED EGGS [J].

IRMITER, TF ;

DAWSON, LE ;

REAGAN, JG .

[5]

LAUSER G, 1971, FEEDSTUFFS, V43, P6

[6]

MEEHAN JJ, 1961, POULTRY SCI, V40, P1430

[7]

NATH KR, 1971, POULTRY SCI, V50, P1611

[8]

REINKE WC, 1964, POULTRY SCI, V43, P1355

[9]

SWANSON MH, 1959, POULTRY SCI, V38, P1253