Descriptive Sensory Traits of Cooked Eggs Laid from Hens Fed Rice Grain

Descriptive sensory characteristics of eggs produced by conventional corn-based feeding and unhulled whole rice grain-feeding were compared in two cooking procedures using a trained panel. Rice-feeding significantly decreased brothy and roasted odor in eggs cooked into half-cooked egg yolks, and dec...

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Detalles Bibliográficos
Autores principales: Sasaki, Keisuke, Watanabe, Genya, Motoyama, Michiyo, Narita, Takumi, Kawai, Hiromi, Kobayashi, Tetsuya, Fujimura, Shinobu, Kobayashi, Namika, Honda, Fuyuko, Matsushita, Koichi, Nakajima, Ikuyo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Japan Poultry Science Association 2019
Materias:
Research Note
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7005385/
https://www.ncbi.nlm.nih.gov/pubmed/32055219
http://dx.doi.org/10.2141/jpsa.0180082

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7005385/
https://www.ncbi.nlm.nih.gov/pubmed/32055219
http://dx.doi.org/10.2141/jpsa.0180082

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