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CHEMICAL AND ORGANOLEPTIC CHARACTERIZATION OF FLAVOUR CHANGES DURING STORAGE OF HARD-BOILED EGG ALBUMEN AND YOLK.

Author(s) : VERSTRATE J.

Type of monograph: Doctoral thesis

Summary

ANALYSIS, BY GAS CHROMATOGRAPHY-MASS SPECTROMETRY, OF THE FLAVOUR CONSTITUENTS OF HARD-BOILED EGG ALBUMEN AND YOLK, STORED AT 2 DEG C. ALL IDENTIFIED COMPONENTS OF EGG ALBUMENARE PRESENT IN HARD-BOILED EGG YOLK. THEIR CONCENTRATIONS INCREASE DURING STORAGE. CORRELATION OF CHEMICAL ANALYSIS RESULTS WITH SENSORY DATA.

Details

  • Original title: CHEMICAL AND ORGANOLEPTIC CHARACTERIZATION OF FLAVOUR CHANGES DURING STORAGE OF HARD-BOILED EGG ALBUMEN AND YOLK.
  • Record ID : 1982-1273
  • Languages: English
  • Publication: United states/United states
  • Publication date: 1980
  • Source: Source: DAI n. 8025967; 132 p.; 29 fig.; 12 tabl.; 133 ref.

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