Comparison of Sensory Qualities in Eggs from Three Breeds Based on Electronic Sensory Evaluations

The present study was conducted on three commercial laying breeder strains to evaluate differences of sensory qualities, including texture, smell, and taste parameters. A total of 140 eggs for each breed were acquired from Beinong No.2 (B) laying hens, Hy-Line Brown (H) laying hens, and Wuhei (W) la...

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Detalles Bibliográficos
Autores principales: Dong, Xiaoguang, Gao, Libing, Zhang, Haijun, Wang, Jing, Qiu, Kai, Qi, Guanghai, Wu, Shugeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8471538/
https://www.ncbi.nlm.nih.gov/pubmed/34574094
http://dx.doi.org/10.3390/foods10091984

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8471538/
https://www.ncbi.nlm.nih.gov/pubmed/34574094
http://dx.doi.org/10.3390/foods10091984

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