Evaluation of Physicochemical Changes in Hard-Boiled Eggs Stored at Different Temperatures-Reference-Cited by-同舟云学术

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Evaluation of Physicochemical Changes in Hard-Boiled Eggs Stored at Different Temperatures

Published:2024-01 Issue:1 Volume:44 Page:74-86
ISSN:2636-0772
Container-title:Food Science of Animal Resources
language:en
Short-container-title:Food Sci Anim Resour

Author:

Eregama Gamaralalage Schithra Rukshan^ORCID,Aung Shine Htet^ORCID,Pitawala Herath Mudiyanselage Jagath Chaminda^ORCID,Ali Mahabbat^ORCID,Lee Seong-Yun^ORCID,Park Ji-Young^ORCID,Abeyrathne Edirisinghe Dewage Nalaka Sandun^ORCID,Nam Ki-Chang^ORCID

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2023.e57

Reference37 articles.

1. Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents: A review;Abeyrathne;Poult Sci,2013

2. Introduction: Nutritional and functional roles of eggs in the diet;Applegate;J Am Coll Nutr,2000

3. Protein and amino acid content in four brands of commercial table eggs in retail markets in relation to human requirements;Attia;Animals,2020

4. Analysis of random variability in biscuit cooling;Caro-Corrales;J Food Eng,2002

5. Freezing egg products;Cotterill,1995

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