Combination of sensory evaluation with conventional physiochemical analyses to evaluate quality changes during long-term storage and estimate the shelf life of chicken eggs-Reference-Cited by-同舟云学术

Combination of sensory evaluation with conventional physiochemical analyses to evaluate quality changes during long-term storage and estimate the shelf life of chicken eggs

Published:2023-06-23 Issue:5 Volume:64 Page:594-604
ISSN:0007-1668
Container-title:British Poultry Science
language:en
Short-container-title:British Poultry Science

Author:

Chen G.-Z.¹^ORCID,Chumngoen W.²^ORCID,Kaewkot C.¹^ORCID,Sun Y.-M.³^ORCID,Tan F.-J.¹^ORCID

Affiliation:

1. Department of Animal Science, National Chung Hsing University, Taichung, Taiwan

2. Department of Animal Science, Faculty of Agriculture at Kamphaeng Saen, Kasetsart University, Nakhon Pathom, Thailand

3. National Animal Industry Foundation, Taipei, Taiwan

Funder

Council of Agriculture

Publisher

Informa UK Limited

Subject

Animal Science and Zoology,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/00071668.2023.2220113

Reference40 articles.

1. Effect of egg size and strain and age of hens on the solids content of chicken eggs

2. Unidade Haugh como medida da qualidade de ovos de galinha armazenados sob refrigeração

3. Effects of vacuum packing on eggshell microbial activity and egg quality in table eggs under different storage temperatures

4. Evaluation of the 3M™ Petrifilm™ Salmonella Express System for the Detection of Salmonella Species in Selected Foods: Collaborative Study

5. Selected quality traits of table eggs depending on storage time and temperature

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