TY  - BOOK
AU  - Sandeeppal Kaur
TI  - Quality and stability of chicken egg pickle using different refined vegetable oils
U1  - T 664.936 S14Q 
PY  - 2012///
CY  - Ludhiana
PB  - PAU
KW  - CHICKEN EGG
KW  - PICKLES
N2  - 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
ER  -