Evaluation of Physicochemical Changes in Hard-Boiled Eggs Stored at Different Temperatures
Abstract Eggs that have been hard-boiled are frequently used as ready-to-eat food. Refrigerated and frozen storage of hard-boiled eggs causes issues, such as customer rejection owing to textural changes. The objective of this research is to ascertain how storage temperature affects hard-boiled eggs’...
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| Hlavní autoři: | , , , , , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer Nature
2024-01-01
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| Edice: | Food Science of Animal Resources |
| Témata: | |
| On-line přístup: | https://doi.org/10.5851/kosfa.2023.e57 |
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