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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| Formáid: | Tráchtas |
| Teanga: | English |
| Foilsithe / Cruthaithe: |
1979.
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