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Journal of Agricultural and Food Chemistry

Volumn 49, Issue 8, 2001, Pages 3522-3526

Reaction between albumen and 3,3′,5,5′-tetramethylbenzidine as a method to evaluate egg freshness

(3) Rossi, M a Hidalgo, A a Pompei, C a

a UNIVERSITY OF MILAN (Italy)

Author keywords

3,3 ,5,5 tetramethylbenzidine; Albumen; Egg freshness; Iron

Indexed keywords

3,3',5,5'-TETRAMETHYLBENZIDINE; ALBUMIN; BENZIDINE DERIVATIVE; COPPER ION; IRON; OVALBUMIN; TETRAMETHYLBENZIDINE;

ANALYTIC METHOD; ANIMAL; ARTICLE; CHEMICAL REACTION; CHEMISTRY; COLORIMETRY; EGG; EGG SHELL; FOOD PRESERVATION; METHODOLOGY; PHYSIOLOGY; POULTRY; QUALITY CONTROL; REACTION ANALYSIS; STANDARD; TEMPERATURE; TIME;

ANIMALS; BENZIDINES; COLORIMETRY; EGG SHELL; EGGS; FOOD PRESERVATION; IRON; OVALBUMIN; POULTRY; QUALITY CONTROL; TEMPERATURE; TIME FACTORS;

ANIMALIA;

EID: 0034831071 PISSN: 00218561 EISSN: None Source Type: Journal
DOI: 10.1021/jf001353k Document Type: Article

Times cited : (8)

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