Development of a rapid method based on front face fluorescence spectroscopy for the monitoring of egg freshness: 1—evolution of thick and thin egg albumens-Reference-Cited by-同舟云学术

Development of a rapid method based on front face fluorescence spectroscopy for the monitoring of egg freshness: 1—evolution of thick and thin egg albumens

Published:2006-01-13 Issue:3 Volume:223 Page:303-312
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Karoui Romdhane,Kemps Bart,Bamelis Flip,De Ketelaere Bart,Merten Kristof,Schoonheydt Robert,Decuypere Eddy,De Baerdemaeker Josse

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-005-0204-x.pdf

Reference42 articles.

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2. Kessler C, Sinell HJ, Wiegner J (1990) Arch Lebensmittelhyg 41 81–85

3. Rossi M, Hidalgo A, Pompei C (1995) In: Proceedings of the VI European Symposium on the quality of eggs and egg products. Zaragoza, Spain, pp 23–31

4. Eisen EJ, Bohren BB, McKean HE (1962) Poultry Sci 41: 1461–1468

5. Silversides FG, Twizeyimana F, Villeneuve P (1993) Poultry Sci 72 760–764

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