Effects of temperature on quality of preserved eggs during storage

The effects of storage temperature (4°C, 25°C, and 35°C) on sensory quality, physicochemical properties, texture, molecular forces, flavor, and microbial indexes of preserved eggs were studied. The results showed that the sensory quality, weight loss rate, pH, and color of preserved eggs were signif...

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Detalles Bibliográficos
Autores principales: Luo, Wenxiang, Xue, Hui, Xiong, Chunhong, Li, Jianke, Tu, Yonggang, Zhao, Yan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Metabolism and Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7597647/
https://www.ncbi.nlm.nih.gov/pubmed/32475451
http://dx.doi.org/10.1016/j.psj.2020.01.020

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7597647/
https://www.ncbi.nlm.nih.gov/pubmed/32475451
http://dx.doi.org/10.1016/j.psj.2020.01.020

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