A COMPARISON OF THE GELATION PROPERTIES AND PALATABILITY OF SHELL EGGS, FROZEN WHOLE EGGS, AND WHOLE EGG SOLIDS IN STANDARD BAKED CUSTARD
- 1 September 1959
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 24 (5) , 584-594
- https://doi.org/10.1111/j.1365-2621.1959.tb17311.x
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- SOME FACTORS AFFECTING THE DISPERSIBILITY OF WHOLE EGG SOLIDS IN WATERaJournal of Food Science, 1959