Influences of Different Coating Materials on the Quality Changes of Hardboiled Salted Duck Eggs under Ambient Storage
Braz. arch. biol. technol; 62 (), 2019
Abstract The present study investigated the influences of selected coatings (paraffin wax (PW), chitosan (CH), whey protein isolate (WPI), and soy protein isolate (SPI)) on the quality changes of hardboiled salted duck eggs when kept under ambient temperature (30±2 oC). At 5-day intervals for 15 days, s...