Bioactive amines and internal quality of commercial eggs

The physicochemical and microbiological qualities of commercial eggs produced by layer hens of different ages (approximately 30 and 60 wk old) were submitted to storage under room temperature or refrigeration for 28 d. A total of 600 eggs were subjected to microbiological analyses of their inner con...

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Veröffentlicht in:	Poultry science 2013-05, Vol.92 (5), p.1376-1384
Hauptverfasser:	Figueiredo, T C, Viegas, R P, Lara, L J C, Baião, N C, Souza, M R, Heneine, L G D, Cançado, S V
Format:	Artikel
Sprache:	eng
Schlagworte:	Aging Amines - chemistry Animals Chickens - physiology Eggs - analysis Eggs - microbiology Eggs - standards Female Food Preservation - methods Food Storage - methods Refrigeration Temperature Time Factors
Online-Zugang:	Volltext
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