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Citric acid as a factor limiting changes in the quality of table eggs during their storage
The aim of the experiment was to evaluate the potential use of citric acid as a modifier of quality changes in table eggs during their storage. About 780 table hen eggs were collected on the same day. They were numbered individually and placed on trays 30 pcs on each. Control group (CA0) consisted o...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7905472/ https://www.ncbi.nlm.nih.gov/pubmed/33610892 http://dx.doi.org/10.1016/j.psj.2021.01.018 |