ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
BOBWHITE QUAIL EGGS were pickled in five different egg pickling solutions to test consumer acceptability of pickled quail eggs. A seven-point hedonic scale for acceptability, excellent (+3) to terrible (–3), was used to evaluate the eggs. Four different groups were used for a total of 129 panelists. Quail eggs from all five recipes were generally well accepted by the taste panelists. 70% or more scored eggs from three recipes as excellent, very good or good: “Kansas Spicy” (74%), “Sweet and Sour” (71%) and “Dill Egg” (71%). The data indicate that pickled quail eggs are an acceptable market product.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1976.tb00640.x
Permalink