Towards the perfect soft-boiled chicken eggs: defining cooking conditions, quality criteria, and safety assessments
ABSTRACT: In recent years, ready-to-eat soft-boiled chicken eggs, with coagulated whites and semi-solid yolks have become popular among Chinese consumers due to their convenience, tender texture, and nutritional benefits. However, the standards for these products are currently inconsistent, and qual...
Tallennettuna:
| Päätekijät: | , , , , , , , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Elsevier
2024-12-01
|
| Sarja: | Poultry Science |
| Aiheet: | |
| Linkit: | http://www.sciencedirect.com/science/article/pii/S0032579124009118 |
| Tagit: |
Ei tageja, Lisää ensimmäinen tagi!
|