Prevention of the Green‐Gray Discoloration in Cooked Liquid Whole Eggs
- 1 March 1981
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 46 (2) , 328-331
- https://doi.org/10.1111/j.1365-2621.1981.tb04854.x
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- Factors Affecting the Discoloration of Hard-Cooked Egg YolksPoultry Science, 1967