Mineral oil-chitosan emulsion coatings affect quality and shelf-life of coated eggs during refrigerated and room temperature storage. [electronic resource]
Producer: 20120725Description: S262-8 p. digitalISSN:- 1750-3841
- Chitosan -- analysis
- Egg Yolk -- chemistry
- Eggs
- Emulsifying Agents -- analysis
- Emulsions -- chemistry
- Food Contamination -- analysis
- Food Handling
- Food Microbiology
- Food Preservatives -- analysis
- Food Storage -- methods
- Hydrogen-Ion Concentration
- Mineral Oil -- analysis
- Refrigeration -- methods
- Salmonella -- growth & development
- Temperature
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Publication Type: Comparative Study; Journal Article
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