Quality Assessment of Commercial Eggs: Effects of Oil Coating, Storage Time and Temperature on Physico-Chemical and Microbiological Characteristics
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Publisher
Springer Nature Switzerland
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-62520-6_52
Reference24 articles.
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2. Papanikolaou, Y., Fulgoni, V.L., III.: Eggs are cost-efficient in delivering several shortfall nutrients in the American diet: a cost-analysis in children and adults. Nutrients 12, 2406 (2020). https://doi.org/10.3390/nu12082406
3. Mihalache, O.A., Teixeira, P., Nicolau, A.I.: Raw-egg based-foods consumption and food handling practices: a recipe for foodborne diseases among Romanian and Portuguese consumers. Food Control 139, 109046 (2022). https://doi.org/10.1016/j.foodcont.2022.109046
4. Ghinea, C., Prisacaru, A.E.: Romanian traditional dishes and certified food products. Food Environ. Saf. J. 22, 89–100 (2023)
5. Koç, M., Koç, B., Susyal, G., et al.: Functional and physicochemical properties of whole egg powder: effect of spray drying conditions. J. Food Sci. Technol. 48, 141–149 (2011). https://doi.org/10.1007/s13197-010-0159-1
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