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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| フォーマット: | 学位論文 |
| 言語: | English |
| 出版事項: |
1979.
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