Nongtaodum, Sinee <br/><br/>
Oil coating affects internal quality and sensory acceptance of selected attributes of raw eggs during storage.  [electronic resource] 

 -  Journal of food science  Feb 2013 
 - S329-35 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/1750-3841.12035  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Coconut Oil<br/>Consumer Behavior<br/>Egg Shell--chemistry<br/>Eggs--analysis<br/>Food Preservation<br/>Food Quality<br/>Food Storage--methods<br/>Humans<br/>Hydrogen-Ion Concentration<br/>Microscopy, Electron, Scanning<br/>Palm Oil<br/>Plant Oils--chemistry<br/>Refrigeration<br/>Rice Bran Oil<br/>Soybean Oil--chemistry<br/>Taste<br/>Viscosity