Share

Effects of cold storage on the functional properties of commercial frozen eggs.

[In Japanese. / En japonais.]

Author(s) : NONAMI Y., AKASAWA M., SAITO M.

Type of article: Article

Summary

Changes in the functional properties of samples of liquid and frozen eggs, stored at -20 deg C, are insignificant after 60 days of storage. The variation from one sample to another is more significant in pasteurized eggs than in non pasteurized eggs. The aggregation of lipoproteins is observed through electron microscopy and electrophoresis.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1993-3412
  • Languages: Japanese
  • Source: Nippon Shokuhin Kogyo Gakkai-Shi - vol. 39 - n. 1
  • Publication date: 1992

Links


See the source

Indexing