Lipid stability of cooked, diced and frozen eggs

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Hoojjat, Parvin

Date: 1977

Subjects: Egg processing
Eggs
Eggs--Storage
Lipids

Program of Study: Food Science and Human Nutrition

Degree Level: Masters

Language: English

Pages: 3, vii, 80 i.e. 82 leaves

Permalink: https://doi.org/doi:10.25335/gfjx-8g38