Glycerin as a factor for moderating quality changes in table eggs during storage
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چکیده
منابع مشابه
Quality changes in cocoyam flours during storage
Cocoyam tubers were subjected to two processing methods (fermentation and parboiling) and milled into flour. The samples were stored at 25°C, 35°C, and 45°C and analyzed at 2 weeks interval for 8 weeks for their nutritional, functional, and pasting properties. Data obtained were subjected to multiple analysis of variance. Storage period and its interactive effect with the processing methods had...
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ژورنال
عنوان ژورنال: Archives Animal Breeding
سال: 2018
ISSN: 2363-9822
DOI: 10.5194/aab-61-285-2018