✦ LIBER ✦

A COMPARISON OF THE GELATION PROPERTIES AND PALATABILITY OF SHELL EGGS, FROZEN WHOLE EGGS, AND WHOLE EGG SOLIDS IN STANDARD BAKED CUSTARD

✍ Scribed by G. A. MILLER; E. M. JONES; J. ALDRICH

Book ID: 108795484
Publisher: Institute of Food Technologists
Year: 1959
Tongue: English
Weight: 727 KB
Volume: 24
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1959.tb17311.x

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