Colorimetric assessment of egg readiness degree during thermal treatment
| Autor: | Artem Revyakin, Anastasiya Klimenkova |
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| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Poultry and Chicken Products. 25:62-64 |
| ISSN: | 2073-4999 |
| Popis: | 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 and possibility of this process colorimetric control. |
| Databáze: | OpenAIRE |
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