Scrambled egg snack food
作者： Phillip Lee Wing , Margaret F. Hudson
DOI:
关键词:
摘要: A snack food product comprises a shaped core of coherent mass scrambled eggs enrobed in breaded batter coating.
lens.org 参考文章(17)
Debra A. Milette, Alan B. Bennett, John L. Secrist, Daniel Berkowitz, Method of producing thermally processed egg products ,(1982)
Yechiel Smadar, Extruded food products and method of producing same ,(1969)
Mitsuo Emoto, Madoka Murai, Tetsuya Akazawa, Sadaichi Takagi, Masatoshi Mizuno, Sadao Fujii, Yoshihito Nakai, Low calorie food material and method of manufacturing the same ,(1993)
André Colinet, Ventilating, heating and air conditioning device for motor vehicle passenger compartment ,(1999)
Robert F. Schiffmann, Ronald Manna, Skinless sausage or frankfurter manufacturing method and apparatus utilizing reusable deformable support ,(2000)
Elyse Beauregard, Phillip Lee Wing, Margaret F. Hudson, Liquid egg product ,(2002)
Joseph McGrady, Robert D. Feeney, Raymond L. Niehoff, Robert L. Prosise, Potato based dough containing highly pectinated cellulosic fibers ,(1987)
Robert E. Berman, Hand-held food package and method of use ,(1997)
Claude Remacle, Thomas Erpicum, Luc Coucke, Jacques Lignian, Christian Schmidt, Jeong Sim, Fabien De Meester, Eggs with balanced lipid composition ,(2001)
Joseph Thomas Heick, Peter Eugene Case, Dhyaneshwar Bhujangarao Chawan, Egg and cheese food and method of making same ,(1995)