Factors Affecting the Discoloration of Hard-Cooked Egg Yolks
Open Access
- 1 May 1967
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 46 (3), 664-672
- https://doi.org/10.3382/ps.0460664
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- The Formation of Ferrous Sulphide in Eggs during CookingBiochemical Journal, 1920