Influence of pH, Total Acidity, Pickling Time, and Solution Temperature on Shear Values and Sensory Evaluation of Pickled Eggs
Open Access
- 1 November 1982
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 61 (11) , 2186-2193
- https://doi.org/10.3382/ps.0612186
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Temperature, Percent Sugar and pH Effects on the Flavor Development and Tenderness of Pickled EggsPoultry Science, 1973
- Eggs Pickled in Various Acid Strength SolutionsPoultry Science, 1973
- Pickled EggsPoultry Science, 1973
- Methods of Preparing Hard Cooked EggsPoultry Science, 1970
- Peelability of Hard-cooked EggsPoultry Science, 1969
- Factors Affecting the Discoloration of Hard-Cooked Egg YolksPoultry Science, 1967
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955