Studies on pickling of chicken eggs

By:

RAIKHY, Juhi

Material type: Text

TextPublication details: Ludhiana PAU 1988Edition: Food Science and TechnologyDescription: 53,4LSubject(s):

DDC classification:

T 664.936 R13S

Summary: The studies were conducted to evaluate acids other than acetic ie citric, lactic and tartaric for the preparation of egg pickle. The hard cooked cooled eggs were peeled and immersed in 1%,3%,5% and 6% solutions of acids and 5%,10%,15%,20% and 25% solution

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.936 R13S (Browse shelf(Opens below))	Not for loan		185859
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.936 R13S (Browse shelf(Opens below))	Not for loan		185860

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The studies were conducted to evaluate acids other than acetic ie citric, lactic and tartaric for the preparation of egg pickle. The hard cooked cooled eggs were peeled and immersed in 1%,3%,5% and 6% solutions of acids and 5%,10%,15%,20% and 25% solution

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