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Journal of Food Science

Volumn 42, Issue 4, 1977, Pages 1124-1125

SENSORY ATTRIBUTES OF COMMERCIAL EGG SUBSTITUTES

(3) LEUTZINGER, R L a BALDWIN, R E a COTTERILL, O J a

a UNIVERSITY OF MISSOURI (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0002034694 PISSN: 00221147 EISSN: 17503841 Source Type: Journal
DOI: 10.1111/j.1365-2621.1977.tb12683.x Document Type: Article

Times cited : (12)

References (10)

1
- 0003777839
- Academic Press, New York
- (1965) Principles of Sensory Evaluation of Food
- Amerine, M.A.¹ Pangborn, R.M.² Roessler, E.B.³

2
- 0013884272
- Studies on egg yolk pigmentation
- (1966) Poultry Science , vol.45 , pp. 287
- Borstein, S.¹ Bartov, I.²

3
- 0016926685
- Egg substitutes: Chemical and biologic evaluations
- (1976) J. Amer. Diet. Assoc , vol.68 , pp. 229
- Childs, M.T.¹ Ostrander, J.²

4
- 84987312248
- Cooking quality and flavor of eggs as related to candled quality, storage conditions, and other factors. USDA, Agr. Inform. Bull. #164.
- (1956)
- Dawson, E.H.¹ Miller, C.² Redstrom, R.A.³

5
- 84987289375
- New multiple range and multiple F tests
- (1955) Biometrics , vol.11 , pp. 1
- Duncan, D.B.¹

6
- 84985375936
- Pasteurization of liquid egg products the effects of performance in custards and sponge cakes
- (1947) Poultry Science , vol.26 , pp. 277
- Hanson, H.¹ Lowe, B.² Stewart, G.F.³

7
- 84880647658
- A comparison of different shell eggs. 1. Effect on flavor
- (1963) Poultry Science , vol.42 , pp. 815
- Hard, M.M.¹ Spencer, J.V.² Locke, R.S.³ George, M.H.⁴

8
- 0004325318
- 4th ed., John Wiley and Sons, New York
- (1955) Experimental Cookery
- Lowe, B.¹

9
- 0016432687
- Lipid analysis of a frozen egg substitute
- (1975) J. Amer. Diet. Assoc , vol.66 , pp. 31
- Pratt, D.E.¹

10
- 0004265897
- John Wiley and Sons, New York
- (1949) The Avian Egg
- Romanoff, A.L.¹ Romanoff, A.J.²

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.