Temperature, Percent Sugar and pH Effects on the Flavor Development and Tenderness of Pickled Eggs
- 1 July 1973
- journal article
- Published by Elsevier in Poultry Science
- Vol. 52 (4) , 1310-1317
- https://doi.org/10.3382/ps.0521310
Abstract
No abstract availableKeywords
This publication has 0 references indexed in Scilit: