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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书目信息
页码
pp. 86-89
其它主题
Humidite; Tecnicas analiticas; Activite enzymatique; Controle de qualite; Quality controls; Proteinas; Actividad enzimatica; Almacenamiento en frio; Enquete
语言
英语
注释
Summary (En)
翻译的标题
Einfluss von Lagertemperatur und -zeit auf Eiklarproteine
类型
Summary
2000-08-15
AGRIS AP
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