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Near infrared spectroscopic measurements in liquid egg white products kept at 50, 55 and 60°C.
Near infrared spectroscopic measurements in liquid egg white products kept at 50, 55 and 60°C.
2011
Csaba Németh
A. Pataki
G. Jonas
J. Surányi
László Friedrich
Klára Pásztor-Huszár
Csaba Balla
Keywords:
Analytical chemistry
Food storage
Chemistry
protein composition
Egg white
Food preservation
egg albumen
Near-infrared spectroscopy
spectral analysis
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