Comparative study of albumen pH and whole egg pH for the evaluation of egg freshness
Author:
Affiliation:
1. Department of Mechanical Design and Manufacturing, College of Engineering, China Agricultural University, Beijing, China
Funder
the Natural Science Foundation Project of Beijing, China
the National Natural Science Foundation Project of China
Publisher
Informa UK Limited
Subject
Spectroscopy,Atomic and Molecular Physics, and Optics,Analytical Chemistry
Link
https://www.tandfonline.com/doi/pdf/10.1080/00387010.2017.1360357
Reference30 articles.
1. Quality Assessment of Poultry Egg Based on Visible–Near Infrared Spectroscopy and Radial Basis Function Networks
2. Dielectric characterization of hen eggs during storage
3. Viscosimetric studies of alkaline degradation of ovomucin
4. Factors Affecting Egg Internal Quality and Egg Shell Quality in Laying Hens
5. The effect of storage and strain of hen on egg quality
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