Analysis of the Quality of Eggs Available in the Supermarkets and Stored at Different Temperatures

Analysis of the Quality of Eggs Available in the Supermarkets and Stored at Different Temperatures

The aim of this study was to analyze the quality of commercial eggs (white or brown color) by means of the production rates, egg mass, albumen, yalk and shells and relationship albumen / gem), geometric parameters and the “Haugh” unit during storage at 7 and 25° C for 7 days. Eggs stored at 25o C sh...

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Bibliographic Details
Main Authors: Rosseto, Hallynnee H., Klososki, Sullen J., Pimentel, Tatiana C., Marques, Angela F., Barão, Carlos E.
Format: Online
Language:Spanish
Published: Facultad de Ciencias Exactas, Químicas y Naturales 2018
Subjects:
Eggs
Quality
Physical Parameters
Haugh Unit
Huevos
Calidad
Parámetros Físico
Unidad Haugh
Online Access:https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/212

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