Composition of Serum and Sensory Evaluation of Cooked-Frozen-Thawed Scrambled Eggs at Various Salt Levels

✍ Scribed by G. E. FEISER; O. J. COTTERILL

• Book ID: 108806296
• Publisher: Institute of Food Technologists
• Year: 1983
• Tongue: English
• Weight: 581 KB
• Volume: 48
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1983.tb14901.x