Functional and Organoleptic Evaluation of Low Cholesterol Egg Blends
Open Access
- 1 January 1977
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 56 (1) , 181-186
- https://doi.org/10.3382/ps.0560181
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Genetic Basis of Yolk Cholesterol ContentPoultry Science, 1974
- Effect of Azasterols on Sterol Metabolism in the Laying HenPoultry Science, 1972
- Reducing the Egg Cholesterol Level by Including Emulsified Sitosterol in Standard Chicken DietJournal of Nutrition, 1971
- Studies on Egg Yolk CholesterolPoultry Science, 1963
- Serum and Egg Cholesterol Levels in Mature Hens as Influenced by Dietary Protein and Fat ChangesPoultry Science, 1962
- A COMPARISON OF THE GELATION PROPERTIES AND PALATABILITY OF SHELL EGGS, FROZEN WHOLE EGGS, AND WHOLE EGG SOLIDS IN STANDARD BAKED CUSTARDJournal of Food Science, 1959