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
See other articles in this issue (1)
See the source
Indexing
-
Themes:
Food quality and safety. Microbiology;
Packaging;
Eggs and egg products - Keywords: Quality; Egg; Packaging; Freezing
-
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
View record
-
Prevalence of Listeria monocytogenes in, and mi...
- Author(s) : MIETTINEN H., ARVOLA A., LUOMA T., et al.
- Date : 2003/10
- Languages : English
- Source: Journal of Food Protection - vol. 66 - n. 10
View record
-
The European market for egg products.
- Author(s) : BOSSTRAETEN F. van
- Date : 1995
- Languages : English
- Source: Int. Food Ingredients - n. 4
View record
-
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
-
Effects of cold storage on the functional prope...
- Author(s) : NONAMI Y., AKASAWA M., SAITO M.
- Date : 1992
- Languages : Japanese
- Source: Nippon Shokuhin Kogyo Gakkai-Shi - vol. 39 - n. 1
View record