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The effect of storage temperature on interior quality of Japanese quail egg.

[In Portuguese. / En portugais.]

Author(s) : SOUZA H. B. A. de, SOUZA P. A. de

Type of article: Article

Summary

Eggs were maintained at room temperature (23 deg C) and in refrigerator (8 deg C) for three weeks. Weekly, the eggs were broken and Haugh Units, yolk index, albumen and yolk pH, weight loss and the relationships egg:yolk, egg:albumen and egg:shell were determined.

Details

  • Original title: [In Portuguese. / En portugais.]
  • Record ID : 1995-3676
  • Languages: Portuguese
  • Source: Aliment. Nutr. - vol. 6
  • Publication date: 1995
  • Document available for consultation in the library of the IIR headquarters only.

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