Variation in the Fatty Acid and Amino Acid Profiles of Pasteurized Liquid Whole Hen Egg Products Stored in Four Types of Packaging

SIMPLE SUMMARY: Getting the packaging right in a competitive landscape such as the food industry is essential. Packaging along with its ability to preserve the nutritional composition of products during shelf-life must also be robust, tamper-proof, and leak-free. Various types of packaging are curre...

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Detalles Bibliográficos
Autores principales: Kocetkovs, Vjaceslavs, Radenkovs, Vitalijs, Juhnevica-Radenkova, Karina, Muizniece-Brasava, Sandra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9658098/
https://www.ncbi.nlm.nih.gov/pubmed/36359114
http://dx.doi.org/10.3390/ani12212990

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9658098/
https://www.ncbi.nlm.nih.gov/pubmed/36359114
http://dx.doi.org/10.3390/ani12212990

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