THE EFFECTS OF COOKING METHODS ON THE CHEMICAL, PHYSICAL, AND SENSORY PROPERTIES OF HARD-COOKED EGGS

被引：6

|

作者：

SHELDON, BW

KIMSEY, HR

机构：

来源：

POULTRY SCIENCE | 1985年 / 64卷 / 01期

关键词：

D O I：

10.3382/ps.0640084

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

收藏

页码：84 / 92

页数：9

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