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...
| Autor principal: | |
|---|---|
| Altres autors: | |
| Format: | Thesis |
| Idioma: | English |
| Publicat: |
1979.
|
| Matèries: |