Internal quality of eggs coated with whey protein concentrate
The functional properties of foods can be preserved when they are coated with edible films, since both the loss of moisture and the transport of O2 and CO2 are reduced. The objectives of this work were: to compare weight loss, Haugh units, and albumen pH between fresh eggs and eggs coated with whey...
Uloženo v:
| Hlavní autoři: | , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Universidade de São Paulo
2004-06-01
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| Edice: | Scientia Agricola |
| Témata: | |
| On-line přístup: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162004000300006&tlng=en |
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