Effect of various processing factors on the pH, water activity and microbiological characteristics of pickled Japanese quail (Coturnix c, japonica) eggs
Summary: This study determined the effect of different commercial pickling errors on pH, water activity and microbiology of hard cooked quail eggs. Experiment 1 tested pH and water activity of cooled and hot hard cooked eggs held for 24 or 48 h in tap water (control) or commercial pickling solution....
| 出版年: | Journal of Applied Poultry Research |
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| 主要な著者: | , , , |
| フォーマット: | 論文 |
| 言語: | 英語 |
| 出版事項: |
Elsevier
2025-06-01
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| 主題: | |
| オンライン･アクセス: | http://www.sciencedirect.com/science/article/pii/S1056617125000170 |