Effect of storage temperature and time on egg white proteins
1999
Schafer, A. | Drewes, W. | Schwagele, F.
Eggs stored up to six weeks at temperatures of 5, 20 and 30 °C at 60% rel. humidity were investigated regarding their egg white protein composition. The results showed no significant changes in the activity and content of lysozyme, during storage. As the changes are influenced more by the storage temperatur than by storage time, this leads to the conclusion that more care should be taken on a consequent storage of eggs under refrigerated conditions.
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Эту запись предоставил ZB MED Nutrition. Environment. Agriculture