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A COMPARISON OF THE GELATION PROPERTIES AND PALATABILITY OF SHELL EGGS, FROZEN WHOLE EGGS, AND WHOLE EGG SOLIDS IN STANDARD BAKED CUSTARD a
Author(s) -
MILLER G. A.,
JONES E. M.,
ALDRICH J.
Publication year - 1959
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1959.tb17311.x
Subject(s) - miller , administration (probate law) , family and consumer science , medicine , agricultural economics , library science , political science , economics , law , psychology , biology , ecology , mathematics education , computer science