Number of the records: 1
On the influence of storage duration on rheological properties of liquid egg products and response of eggs to impact loading - Japanese quail eggs
- 1.
SYSNO ASEP 0444684 Document Type J - Journal Article R&D Document Type Journal Article Subsidiary J Článek ve WOS Title On the influence of storage duration on rheological properties of liquid egg products and response of eggs to impact loading - Japanese quail eggs Author(s) Kumbár, V. (CZ)
Trnka, Jan (UT-L) RID
Nedomová, Š. (CZ)
Buchar, J. (CZ)Number of authors 4 Source Title Journal of Food Engineering. - : Elsevier - ISSN 0260-8774
Roč. 166, May (2015), s. 86-94Number of pages 9 s. Publication form Print - P Language eng - English Country GB - United Kingdom Keywords egg quality ; japanese quail ; haugh units ; storage duration ; non-Newtonian fluid ; non-destructive impact ; surface displacement Subject RIV BI - Acoustics Institutional support UT-L - RVO:61388998 UT WOS 000359331700011 EID SCOPUS 84930216360 DOI 10.1016/j.jfoodeng.2015.05.030 Annotation 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. Workplace Institute of Thermomechanics Contact Marie Kajprová, kajprova@it.cas.cz, Tel.: 266 053 154 ; Jana Lahovská, jaja@it.cas.cz, Tel.: 266 053 823 Year of Publishing 2016
Number of the records: 1