ShareEFFECT OF COATING EGGS ON STORAGE STABILITY.
Author(s) : IMAI C.
Type of article: Article
Summary
NEWLY LAID EGGS WERE COATED WITH A COATING EMULSION CONSISTING OF FERMENTED STARCH AND VEGETABLE OIL AND STORED AT ROOM TEMPERATURE AND AT 276K (3 DEG C) TO INVESTIGATE THE BACTERIOLOGICAL STABILITY, WEIGHT LOSS, AND INTERIOR QUALITY. STORED EGGS WERE ALSO BOILED AND EVALUATED FOR PEELABILITY, YIELD, AND APPEARANCE. THE A. GIVES THE RESULTS OF THE TEST.
Details
- Original title: EFFECT OF COATING EGGS ON STORAGE STABILITY.
- Record ID : 1982-0891
- Languages: English
- Source: Br. Poult. Sci. - vol. 60 - n. 9
- Publication date: 1981
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Eggs and egg products
- Keywords: Microbiology; Chilling; Weight loss; Egg; Cooking
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