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On the influence of storage duration on rheological properties of liquid egg products and response of eggs to impact loading - Japanese quail eggs
- 1.0444684 - ÚT 2016 RIV GB eng J - Journal Article
Kumbár, V. - Trnka, Jan - Nedomová, Š. - Buchar, J.
On the influence of storage duration on rheological properties of liquid egg products and response of eggs to impact loading - Japanese quail eggs.
Journal of Food Engineering. Roč. 166, May (2015), s. 86-94. ISSN 0260-8774. E-ISSN 1873-5770
Institutional support: RVO:61388998
Keywords : egg quality * japanese quail * haugh units * storage duration * non-Newtonian fluid * non-destructive impact * surface displacement
Subject RIV: BI - Acoustics
Impact factor: 3.199, year: 2015
The eggs of wild-type European-originated quails were stored for 1, 2, 3, 4, 6, 8, 10, 12, 14 and 16 weeks at constant temperature 4 st. C. The three groups of parameters describing the egg quality were obtained.
Permanent Link: http://hdl.handle.net/11104/0247660
Number of the records: 1