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Preservation of Eggs with Coated Waxes Emulsion
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TS253.2

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    Abstract:

    Eggs were coated with wax emulsion and the coating and temperature effect on storage was studied based on the indexes of weight loss rate and freshness (Haughunit and yolk index). The egg white pH, microbiological and sensory changes during the storage

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JIN Qiao-ya, WANG Hai-ou. Preservation of Eggs with Coated Waxes Emulsion[J]. Journal of Food Science and Biotechnology,2004,23(3).

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