ShareIdentification of yeasts isolated from commercial shell eggs stored at refrigerated temperatures.
Author(s) : MUSGROVE M. T., JONES D. R., HINTON A., et al.
Type of article: Article
Summary
Yeasts and moulds can grow on or in eggs and can cause spoilage. Washed and unwashed eggs were stored for 10 weeks at 4°C. Washing decreased the number of yeasts. Two different identification systems were used and compared.
Details
- Original title: Identification of yeasts isolated from commercial shell eggs stored at refrigerated temperatures.
- Record ID : 2009-0250
- Languages: English
- Source: Journal of Food Protection - vol. 71 - n. 6
- Publication date: 2008/06
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