Edible film coating to minimize eggshell breakage and reduce post-wash bacterial contamination measured by dye penetration in eggs

Journal of Food Science

Volumn 67, Issue 1, 2002, Pages 280-284

  Xie, L ^a   Hettiarachchy, N S ^a   Ju, Z Y ^a   Meullenet, J ^a   Wang, H ^b   Slavik, M F ^b   Janes, M E ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

^b UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Bacterial penetration; Coating; Dye penetration; Eggshell; Mechanical properties; Washing

Indexed keywords

BACTERIA (MICROORGANISMS); GLYCINE MAX; TRITICUM AESTIVUM;

EID: 0036189068     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb11398.x     Document Type: Article

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