The Impact of Package Type and Temperature on the Changes in Quality and Fatty Acids Profile of Table Eggs during Their Storage

The aim of the study was to evaluate the possibility of reducing changes in the quality of consumer hen eggs by storing them in various package type and under various temperature conditions (room and refrigeration). The material consisted of 960 chicken eggs packed in cardboard or plastic boxes, 10...

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Detalles Bibliográficos
Autores principales: Drabik, Kamil, Próchniak, Tomasz, Spustek, Damian, Wengerska, Karolina, Batkowska, Justyna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8466408/
https://www.ncbi.nlm.nih.gov/pubmed/34574157
http://dx.doi.org/10.3390/foods10092047

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8466408/
https://www.ncbi.nlm.nih.gov/pubmed/34574157
http://dx.doi.org/10.3390/foods10092047

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