Changes in Egg Volatiles during Storage
The quality of eggs is tightly associated with freshness. New possibilities for the determination of egg freshness were studied. The volatile compounds of eggs and their changes during storage were followed. Three methods for extraction of volatiles were compared: dynamic headspace (Purge and Trap),...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2002-04-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200202-0007_changes-in-egg-volatiles-during-storage.php |