Consumer Acceptance of Ozone-Treated Whole Shell Eggs

Journal of Food Science

Volumn 75, Issue 2, 2010, Pages

  Kamotani, Setsuko ^a   Hooker, Neal ^b   Smith, Stephanie ^a   Lee, Ken ^a  

^a OHIO STATE UNIVERSITY   (United States)

^b SAINT JOSEPH S UNIVERSITY   (United States)

Author keywords

Acceptance; Egg; Flavor; Ozone; Visual

Indexed keywords

OZONE;

ADOLESCENT; ADULT; AGED; ANIMAL; ARTICLE; CONSUMER; EGG; EGG SHELL; FEMALE; FOOD CONTAMINATION; FOOD HANDLING; HEAT; HUMAN; MALE; METHODOLOGY; MIDDLE AGED; PHOTOCHEMICAL SMOG; SENSATION; STATISTICS; TASTE; VISION;

ADOLESCENT; ADULT; AGED; ANIMALS; CONSUMER SATISFACTION; EGG SHELL; EGGS; FEMALE; FOOD CONTAMINATION; FOOD HANDLING; HOT TEMPERATURE; HUMANS; MALE; MIDDLE AGED; OXIDANTS, PHOTOCHEMICAL; OZONE; SENSATION; TASTE; VISUAL PERCEPTION; YOUNG ADULT;

EID: 77953897317     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01468.x     Document Type: Article

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