SOYBEAN OIL IN DRIED EGG MIXES

被引：1

作者：

EVANS, CD ^{[1
]}

WARNER, K ^{[1
]}

BOUNDY, K ^{[1
]}

LIST, GR ^{[1
]}

COWAN, JC ^{[1
]}

DIZIKES, J ^{[1
]}

机构：

[1] NO REG RES LAB,PEORIA,IL 61604

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1974年 / 51卷 / 11期

关键词：

D O I：

10.1007/BF02635862

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：509 / 513

页数：5

共 11 条

[1]

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[2]

DAWSON LE, 1973, JUN I FOOD TECHN M M

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EDWARDS, BG .

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[5] DEHYDRATED EGG POWDER - SOURCES OF OFF-FLAVORS DEVELOPED DURING STORAGE [J].

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EDWARDS, BG ;

DIMICK, AL ;

BOGGS, MM .

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[6]

KLINE L, 1951, FOOD TECHNOL-CHICAGO, V5, P181

[7]

LIGHTBODY HD, 1948, ADV FOOD RES, V1, P149

[8] USE OF GAS-LIQUID CHROMATOGRAPHY FOR QUALITY EVALUATION OF DRY EGG PRODUCTS [J].

LORENZ, K ;

MAGA, J .

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[9]

TUOMY J M, 1970, Food Technology, V24, P99

[10]

WOLF WJ, 1972, CEREAL SCI TODAY, V17, P124

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