PREVENTION OF THE GREEN-GRAY DISCOLORATION IN COOKED LIQUID WHOLE EGGS

被引：8

作者：

GOSSETT, PW ^{[1
]}

BAKER, RC ^{[1
]}

机构：

[1] CORNELL UNIV,DEPT FOOD SCI,ITHACA,NY 14853

来源：

关键词：

D O I：

10.1111/j.1365-2621.1981.tb04854.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：328 / 331

页数：4

共 9 条

[1] FACTORS AFFECTING DISCOLORATION OF HARD-COOKED EGG YOLKS [J].

BAKER, RC ;

DARFLER, J ;

LIFSHITZ, A .

[2]

CHIN RGL, 1968, Patent No. 3383221

[3]

Gravani R. B., 1969, THESIS CORNELL U ITH

[4]

KLINE L, 1953, FOOD TECHNOL-CHICAGO, V7, P456

[5]

NG W, 1971, Patent No. 3598612

[6]

SALWIN H, 1953, FOOD TECHNOL-CHICAGO, V7, P447

[7]

TINKLER CK, 1920, BIOCH J, V14, P414

[8]

TRELEASE RD, 1952, Patent No. 2593223

[9]

Ziegler H. F., 1971, US Patent, Patent No. [3 565 638, 3565638]