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...
| 主要な著者: | , , , , |
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| フォーマット: | Online |
| 言語: | Spanish |
| 出版事項: |
Facultad de Ciencias Exactas, Químicas y Naturales
2018
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| 主題: | |
| オンライン･アクセス: | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/212 |