Comparison of Physicochemical and Functional Properties of Chicken and Duck Egg Albumens
ABSTRACT The aim of this research was to investigate the physicochemical and functional properties of fresh and pasteurized chicken and duck egg albumens. The results showed that pasteurization of both chicken and duck albumens significantly decreased (p≤0.05) viscosity, but had no impact (p>0.05) o...
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| Autores principales: | , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Fundação de Apoio à Ciência e Tecnologia Animal
2019-04-01
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| Colección: | Brazilian Journal of Poultry Science |
| Materias: | |
| Acceso en línea: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000100304&lng=en&tlng=en |
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