Impact of egg handling and storage temperature on the growth of spoilage organisms in shell eggs stored for 27 weeks
Summary: The current study examined the impact of egg handling practices and storage temperature on the occurrence of spoilage organisms in shell eggs stored for 27 weeks. Eggs, under different egg handling treatments (1: unwashed; 2: washed; 3: washed and oiled; 4: stored for 21 days then washed),...
Gorde:
| Egile Nagusiak: | , , , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Elsevier
2026-09-01
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| Saila: | Journal of Applied Poultry Research |
| Gaiak: | |
| Sarrera elektronikoa: | http://www.sciencedirect.com/science/article/pii/S105661712600067X |
| Etiketak: |
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