Lipid Stability of Cooked, Diced, and Frozen Eggs
Open Access
- 1 January 1979
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 58 (1) , 156-161
- https://doi.org/10.3382/ps.0580156
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- The Use of Eggs for New ProductsPoultry Science, 1966
- Properties of Yolk‐Containing Solids with Added CarbohydratesJournal of Food Science, 1964
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960
- CHARACTERIZATION OF THE EFFECT OF FREEZING ON COOKED EGG WHITE a,bJournal of Food Science, 1952
- A study of the preparation of frozen and dried eggs in the producing section /Published by Smithsonian Institution ,1916