Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Artem Revyakin"'
Autor:
Artem Revyakin, Anastasiya Klimenkova
Publikováno v:
Poultry and Chicken Products. 25:62-64
Experimental material has been given that shows egg boiling optimal time in dependence on egg mass for the best sensory qualities preservation: smell, color and taste. Egg yolk outer membrane color change has been shown in dependence of boiling time
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4dd714dbce8baf67a02257bf1560b082
https://doi.org/10.30975/2073-4999-2023-25-1-62-64
https://doi.org/10.30975/2073-4999-2023-25-1-62-64
Autor:
Artem Revyakin
Publikováno v:
Poultry and Chicken Products. 25:62-65
An experimental material is presented showing the possibility of using mobile colorimeters for reliable color evaluation of solid egg products.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9590ff29e2d8150140d414f1c79854c9
https://doi.org/10.30975/2073-4999-2022-24-5-62-65
https://doi.org/10.30975/2073-4999-2022-24-5-62-65
Autor:
Artem Revyakin
Publikováno v:
Poultry and Chicken Products. 25:25-27
An overview of modern international catalogs (atlases, panels) of colors and digital color systems that can be successfully used for standardization and organoleptic evaluation of products, in particular poultry products, is presented.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7419c461c5a7df997567c36c7119be10
https://doi.org/10.30975/2073-4999-2022-24-4-25-27
https://doi.org/10.30975/2073-4999-2022-24-4-25-27