Hard-cooked egg roll process development

The main objective of this study was to produce hard-cooked egg rolls of uniform diameter with texture and flavor similar to or better than those of hard-cooked shell eggs. The egg roll comprised of a red-shaped yolk surrounded by a layer of white and packaged in a film polypropylene. From diameter...

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Bibliographic Details
Main Author: Juachon, Marilou R.
Other Authors: Alabastro, Estrella F.
Resource Type: Thesis
Language:English
Published: 1979.
Subjects:

College of Home Economics (UP Diliman)

Accession # Call # Volume/Part# Copy # Collection Circulation Type Circulation Status
HE-794T LG 993.5 1979 F66 / J83 Archives Section Room-use Only On-Shelf