Quality and stability of chicken egg pickle using different refined vegetable oils

By:

Sandeeppal Kaur

Material type: Text

TextPublication details: Ludhiana PAU 2012Edition: Food Sciecne and TechnologyDescription: 29cm. ; 59Subject(s):

DDC classification:

T 664.936 S14Q

Summary: The objective of this study was to evaluate the quality and stability of the chicken egg pickle in four different refined vegetable oils (mustard oil, groundnut oil, soyabean oil and palm oil). The optimized conditions for the hard cooking of eggs were, s

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.936 S14Q (Browse shelf(Opens below))	Not for loan		251019

The objective of this study was to evaluate the quality and stability of the chicken egg pickle in four different refined vegetable oils (mustard oil, groundnut oil, soyabean oil and palm oil). The optimized conditions for the hard cooking of eggs were, s

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