FACTORS AFFECTING DISCOLORATION OF HARD-COOKED EGG YOLKS

被引:22
作者
BAKER, RC
DARFLER, J
LIFSHITZ, A
机构
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D O I
10.3382/ps.0460664
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
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页码:664 / &
相关论文
共 3 条
[1]  
FRUTON JS, 1958, GENERAL BIOCHEMISTRY
[2]  
ROMANOFF AL, 1949, AVIAN EGG
[3]   The formation of ferrous sulphide in eggs during cooking. [J].
Tinkler, CK ;
Soar, MC .
BIOCHEMICAL JOURNAL, 1920, 14 (02) :114-119