Torrico, Damir D <br/><br/>
Mineral oil-chitosan emulsion coatings affect quality and shelf-life of coated eggs during refrigerated and room temperature storage.  [electronic resource] 

 -  Journal of food science  May 2011 
 - S262-8 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/j.1750-3841.2011.02125.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Chitosan--analysis<br/>Egg Yolk--chemistry<br/>Eggs<br/>Emulsifying Agents--analysis<br/>Emulsions--chemistry<br/>Food Contamination--analysis<br/>Food Handling<br/>Food Microbiology<br/>Food Preservatives--analysis<br/>Food Storage--methods<br/>Hydrogen-Ion Concentration<br/>Mineral Oil--analysis<br/>Refrigeration--methods<br/>Salmonella--growth & development<br/>Temperature