Processing and Sensory Evaluation of Scrambled Eggs Containing Defatted Yolk Solids

✍ Scribed by M. W. WARREN; D. R. DAVIS

• Book ID: 108816812
• Publisher: Institute of Food Technologists
• Year: 1990
• Tongue: English
• Weight: 240 KB
• Volume: 55
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1990.tb06824.x