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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...
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| Veröffentlicht in: | Poult Sci |
|---|---|
| Hauptverfasser: | , , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Elsevier
2020
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| Schlagworte: | |
| Online Zugang: | 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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