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Effects of temperature on quality of preserved eggs during storage
The effects of storage temperature (4°C, 25°C, and 35°C) on sensory quality, physicochemical properties, texture, molecular forces, flavor, and microbial indexes of preserved eggs were studied. The results showed that the sensory quality, weight loss rate, pH, and color of preserved eggs were signif...
Gorde:
| Argitaratua izan da: | Poult Sci |
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| Egile Nagusiak: | , , , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Elsevier
2020
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7597647/ https://ncbi.nlm.nih.gov/pubmed/32475451 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.psj.2020.01.020 |
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