Development of a rapid method based on front-face fluorescence spectroscopy for the monitoring of egg freshness: 2 - Evolution of egg yolk

European Food Research and Technology

Volumn 223, Issue 2, 2006, Pages 180-188

  Karoui, Romdhane ^a   Kemps, Bart ^a   Bamelis, Flip ^a   De Ketelaere, Bart ^a   Merten, Kristof ^a   Schoonheydt, Robert ^a   Decuypere, Eddy ^a   De Baerdemaeker, Josse ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Chemometry; Tryptophan; Vitamin A; Yolk freshness

Indexed keywords

EID: 33646771702     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-005-0179-7     Document Type: Article

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