Effect of polylysine and butter-based coating on quality properties of eggs
We have studied the impact of polylysine-based coating on selected quality attributes of eggs stored for 35 d at 25°C. Overall, 252 fresh eggs were divided into 4 groups: 1) no coating (control); 2) ε-polylysine hydrochloride coating (ε); 3) ε-polylysine hydrochloride and Tween-80 (ε+T); and 4) ε-po...
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| Autors principals: | , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Taylor & Francis Group
2025-12-01
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| Col·lecció: | International Journal of Food Properties |
| Matèries: | |
| Accés en línia: | https://www.tandfonline.com/doi/10.1080/10942912.2025.2517298 |
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