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Prevention of browning in hard boiled eggs during canning.

Baliga, B. R. and Rao, A. S. and Lahiry, N. L. (1969) Prevention of browning in hard boiled eggs during canning. Journal of Food Science and Technology, 6 (3). 200-204, 22 ref..

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Journal of Food Science and Technology, VoL 6, September 1969, pp. 200-204.pdf - Published Version
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Item Type: Article
Uncontrolled Keywords: BROWNING-; Browning of boiled GGS during canning; GGS-; CANNING-; BRINE-; Effect of /brine/ on browning of canned boiled eggs; POTASSIUM-PYROSULPHITE; Effect of /potassium metabisulphite/ on browning of canned boiled eggs; SODIUM-SULPHITE; Effect of /sodium sulphite/ on browning of canned boiled eggs; EDTA-; Effect of /EDTA/ on browning of canned boiled eggs; CITRIC-ACID; Effect of /citric acid/ on browning of canned boiled eggs; ASCORBIC-ACID; Effect of /ascorbic acid/ on browning of canned boiled eggs; HEAT-; Effect of /heat treatment/ on browning of canned boiled eggs; HARDENING-; Hardening of albumen of canned boiled eggs; EGG-WHITE; STERILIZATION-; Sterilization of canned boiled eggs
Subjects: 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Meat
600 Technology > 08 Food technology > 06 Preservation and Storage > 01 Canning
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Mar 2014 06:18
Last Modified: 21 Mar 2014 06:18
URI: http://ir.cftri.com/id/eprint/7354

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