Soybean oil-chitosan emulsion affects internal quality and shelf-life of eggs stored at 25 and 4 °C
Article first published online: 29 JAN 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 6, pages 1148–1156, June 2013
How to Cite
Wardy, W., Torrico, D. D., Herrera Corredor, J. A., No, H. K., Zhang, X., Xu, Z. and Prinyawiwatkul, W. (2013), Soybean oil-chitosan emulsion affects internal quality and shelf-life of eggs stored at 25 and 4 °C. International Journal of Food Science & Technology, 48: 1148–1156. doi: 10.1111/ijfs.12068
- Issue published online: 8 MAY 2013
- Article first published online: 29 JAN 2013
- Manuscript Accepted: 10 NOV 2012
- Manuscript Received: 12 JUL 2012
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