Occurrence of β-hydroxybutyric acid in incubator reject eggs
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference14 articles.
1. Electrophoretic Differentiation of Fresh and Incubator Reject Eggs
2. Electrophoretic study of incubated infertile eggs
3. Effect of pasteurisation on the chemical composition of liquid whole egg. III.—Effect of staling and freezing on the protein fractionation patterns of raw and pasteurised whole egg
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1. Evaluation of chemical indices for the identification of incubator-reject eggs in egg products;Food Control;2020-01
2. Characterizing the Spoilage of Egg Products using Targeted and Non-targeted Approaches;Alteration of Ovoproducts;2018
3. Spoilage of Egg Products;Alteration of Ovoproducts;2018
4. Technical note: The significance of the presence of β-hydroxybutyric acid in hen eggs;International Journal of Food Science & Technology;2007-06-28
5. Technical note: Detection of incubator rejects in whole eggs after normal commercial processing;International Journal of Food Science & Technology;2007-06-28
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