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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| 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.res.in/id/eprint/7354 |
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