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Egg shell treatment methods effect on commercial eggs quality
The objective was to evaluate commercial eggs quality after being subjected to a cleaning process and immersion in whey protein concentrate (WPC) as a function of storage time. The experimental design was completely randomized in a factorial 4x7, being four methods of treating shell (not cleaned...
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| Publicat a: | Ciência Rural |
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| Autors principals: | , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Universidade Federal de Santa Maria
2016
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| Matèries: | |
| Accés en línia: | https://www.redalyc.org/articulo.oa?id=33143238024 |
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