Application of Conductivity Combined with Various Other Instrumental Analyses in the Detection of the Freshness and Yolk-to-White Ratio of Liquid Egg
This study established a rapid and efficient technique to detect the freshness and yolk-to-white ratio of liquid egg based on conductivity combined with salinity, total dissolved solids (TDS), pH, and color parameters. The results showed that during the storage period of 0-45 days at 4 ℃, the condu...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2024-03-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-5-012.pdf |