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KMID : 1024420030070040228
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Food Engineering Progress
2003 Volume.7 No. 4 p.228 ~ p.234
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Effects of Washing and Storage Conditions on Extension of Shelf-life of Quail Eggs
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Cha Bo-Sook
Kim Hak-Hyun
Eom Kwon-Yong
Kim Woo-Jung
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Abstract
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Effects of pH and temperature of washing water, mineral oil coating, and RH and CO2 concentration for storage were investigated to extend the shelf-life of quail eggs. The quality characteristics of quail eggs measured were yolk index(YI), Haugh unit(HU)
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KEYWORD
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quail eggs, shelf-life, washing, storage condition
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