机译:初始蛋白的质量和矿物油-壳聚糖乳液涂层对室温贮藏期间鸡蛋内部质量和货架期的影响
Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA 70803-4200, USA;
Department of Food Science and Technology, Catholic University of Daegu, Hayang 712-702, Korea;
Sensory Evaluation and Consumer Testing Unit, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand 50100;
School of Animal Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803-4200, USA;
Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA 70803-4200, USA;
chitosan; colour difference (AE*); Egg quality; emulsion coating; haugh unit; mineral oil; sensory discrimination; yolk index;
机译:矿物油-壳聚糖乳液涂层在冷藏和室温储存期间对蛋的质量和保质期的影响
机译:涂有壳聚糖油乳剂的鸡蛋的质量:乳化剂类型,初始蛋白质量和储存的综合影响。
机译:大豆油-壳聚糖乳剂会影响25和4℃下储存的鸡蛋的内部质量和货架寿命
机译:蛋壳颜色对冰箱温度贮藏时鸡蛋中一些蛋质量的影响
机译:肉桂油-壳聚糖乳液涂层的配方和应用,可提高带壳蛋的内部质量和保质期。
机译:浓缩水稻蛋白质涂料在室温储存过程中富含精油对鸡蛋内部质量和保质期的影响
机译:日粮蛋白质来源和贮藏温度对贮藏蛋壳蛋品质的影响