Estimation of egg freshness using S-ovalbumin as an indicator
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/91/3/739/4439003/poultrysci91-0739.pdf
Reference22 articles.
1. Albumen foam stability and S-ovalbumin contents in eggs coated with whey protein concentrate;Alleoni;Braz. J. Poult. Sci.,2004
2. Deglycosylation of ovalbumin prohibits formation of a heat-stable conformer;de Groot;Biotechnol. Bioeng.,2007
3. Nondestructive egg freshness determination: An electronic nose-based approach;Dutta;Meas. Sci. Technol.,2003
4. Storage of shell eggs influences the albumen gelling properties;Hammershoj;Lebenson. Wiss. Technol.,2002
5. Estimation of equivalent egg age through furosine analysis;Hidalgo;Food Chem.,2006
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