Assessment of integrated freshness index of different varieties of eggs using the visible and near-infrared spectroscopy
Author:
Affiliation:
1. College of Mechanical Engineering, Wuhan Polytechnic University, Wuhan, China
2. College of Engineering, Huazhong Agricultural University, Wuhan, China
Funder
The School-based Project of Wuhan Polytechnic University #1
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2158866
Reference26 articles.
1. Survey of Shell Egg Processing Plant Sanitation Programs: Effects on Non–Egg-Contact Surfaces
2. Albumen foam stability and s-ovalbumin contents in eggs coated with whey protein concentrate
3. Comparative Proteomic Analysis of Egg White Proteins under Various Storage Temperatures
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