ShareChange of quality in the mass of whole, canned quick-frozen eggs.
[In Japanese. / En japonais.]
Author(s) : NONAMI Y., AKASAWA M.
Type of article: Article
Summary
Effect of storage temperature (-5 to -20 deg C) on changes in solids content, visible viscosity, foaming properties and lipoprotein profiles, in samples taken from the internal and external parts of the mass of whole quick-frozen eggs.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1997-0983
- Languages: Japanese
- Source: Nippon Shokuhin Kagaku Kogaku Kaishi - vol. 42 - n. 10
- Publication date: 1995
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Packaging;
Eggs and egg products - Keywords: Quality; Egg; Packaging; Freezing
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EFFECT OF VARIOUS FREEZING TEMPERATURES AND STO...
- Author(s) : TRZISZKA T., SMOLINSKA T., OPIELEWSKA K.
- Date : 1981
- Languages : Polish
- Source: Chlodnictwo - vol. 16 - n. 4
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Effect of modified atmosphere packaging on the ...
- Author(s) : SINGH R. P., PANDA B.
- Date : 1991
- Languages : English
- Source: Indian Food Packer - vol. 45 - n. 3
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The quality of radurised whole egg powder.
- Author(s) : KIJOWSKI J., MAGNUSKI T., ZABIELSKI J.
- Date : 1994/01
- Languages : Polish
- Source: Przemysl Spozywczy - vol. 48 - n. 1
View record
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The effect of storage temperature on interior q...
- Author(s) : SOUZA H. B. A. de, SOUZA P. A. de
- Date : 1995
- Languages : Portuguese
- Source: Aliment. Nutr. - vol. 6
View record
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Effect of freezing storage and high hydrostatic...
- Author(s) : UENO S., HAYASHI M., KIMIZUKA N., et al.
- Date : 2016/03
- Languages : English
- Source: Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers - vol. 33 - n. 3
View record