PEELING HARD COOKED EGGS BY RAPID COOLING AND REHEATING

被引：5

作者：

HALE, KK ^{[1
]}

BRITTON, WM ^{[1
]}

机构：

[1] UNIV GEORGIA,DEPT POULTRY SCI,ATHENS,GA 30602

来源：

POULTRY SCIENCE | 1974年 / 53卷 / 03期

关键词：

D O I：

10.3382/ps.0531069

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：1069 / 1077

页数：9

共 10 条

[1]

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[2]

FRY JL, 1966, FOOD TECHN, V29, P1371

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

FULLER, GW ;

ANGUS, P .

POULTRY SCIENCE, 1969, 48 (04) :1145-&

[4] A COMPARISON OF DIFFERENT METHODS OF PRESERVING SHELL EGGS .2. EFFECT ON FUNCTIONAL PROPERTIES [J].

HARD, MM ;

GEORGE, MH ;

SPENCER, JV ;

LOCKE, RS .

POULTRY SCIENCE, 1963, 42 (05) :1085-&

[5]

Hicks C.R., 1964, FUNDAMENTAL CONCEPTS

[6]

MEEHAN JJ, 1961, POULTRY SCI, V40, P1430

[7] EFFECT OF VARIOUS COATINGS ON SHELL STRENGTH AND EGG QUALITY [J].

MEYER, R ;

SPENCER, JV .

POULTRY SCIENCE, 1973, 52 (02) :703-711

[8]

REINKE WC, 1964, POULTRY SCI, V43, P1355

[9]

SWANSON MH, 1959, POULTRY SCI, V38, P1253

[10]

Torrie J.H, 1960, PRINCIPLES PROCEDURE

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