DEVELOPMENT AND EVALUATION OF A THERMALLY-PROCESSED, LOW-CHOLESTEROL EGG SALAD PRODUCT

被引：1

作者：

BAKER, RC

GOSSETT, PW

机构：

来源：

关键词：

D O I：

10.3382/ps.0632201

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：2201 / 2206

页数：6

共 20 条

[1] BEVERLY RG, 1980, FOOD ENG, V52, P100
[2] CHRISTENSEN O, 1981, J TEXTURE STUD, V11, P137
[3] COOK F, 1977, EGG SCI TECHNOLOGY, P95
[4] DEROIN NR, 1982, RESTAURANTS I, V91, P102
[5] Griffin R. C. Jr., 1971, Food Technology, V25, P134
[6] HERNDON DH, 1968, FOOD TECHNOL-CHICAGO, V22, P473
[7] HUBER CS, 1978, POULTRY SCI, V57, P1146
[8] KLOSE RE, 1972, HDB FOOD ADDITIVES, P309
[9] LOPEZ A, 1981, COMPLETE COURSE CANN, P387
[10] 6-STATE STUDY OF INSTITUTIONAL EGG USE
MCDONALD, BD
MILLER, BF
[J]. POULTRY SCIENCE, 1977, 56 (01) : 300 - 305