Effects of heat treatments and edible shell coatings on egg quality after storage at room temperature
Author:
Affiliation:
1. Universidade do Estado de Santa Catarina, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v40s1/0101-2061-cta-fst13019.pdf
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3. Wettability of gelatin coating formulations containing cellulose nanofibers on banana and eggplant epicarps;Andrade R.;Lebensmittel-Wissenschaft + Technologie,2014
4. Maximizing carbon dioxide content of shell eggs by rapid cooling treatment and its effect on shell egg quality;Banerjee P.;Poultry Science,2012
5. Sodium chloride preservation in duck eggs.;Benjakul S.,2017
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