Composition of Serum and Sensory Evaluation of Cooked‐Frozen‐Thawed Scrambled Eggs at Various Salt Levels
- 1 May 1983
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 48 (3) , 794-797
- https://doi.org/10.1111/j.1365-2621.1983.tb14901.x
Abstract
No abstract availableKeywords
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