Improving liquid egg quality by pulsed electrical field processing
| dc.contributor.author | Tokuşoğlu Ö. | |
| dc.contributor.author | Barbosa-Cánovas G.V. | |
| dc.contributor.author | Zhang H.Q. | |
| dc.date.accessioned | 2025-04-10T11:12:30Z | |
| dc.date.available | 2025-04-10T11:12:30Z | |
| dc.date.issued | 2014 | |
| dc.description.abstract | The eggs of birds, primarily domestic, are used as human food. Edible eggs consist of the yolk, white, membranes, and shell (AEB, 2013). Figure 18.1 shows the main parts of whole egg (Figure 18.1) (AEB, 2013). Mostly consumed are chicken egg weight 55-65 g, goose eggs 110-180 g, turkey eggs about 110 g, guinea fowl eggs 45 g, and quail eggs 8-10 g. The eggs most often used fresh are from chickens and these eggs consist of approximately 9.5% eggshell including shell membrane, 63% albumen, and 27.5% yolk (Cotterill and Geiger, 1977). © 2015 by Taylor & Francis Group, LLC. | |
| dc.identifier.DOI-ID | 10.1201/b17780 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.14701/49636 | |
| dc.publisher | CRC Press | |
| dc.title | Improving liquid egg quality by pulsed electrical field processing | |
| dc.type | Book chapter |