ArticleInternational journal of food science2022
Comparative Study of the Physicochemical and Microbiological Quality of Liquid, Freeze-Dried, Hot Air-Dried, and Pasteurized Quail Eggs Produced in Benin.
Article in International journal of food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Comparative Study of the Physicochemical and Microbiological Quality of Liquid, Freeze-Dried, Hot Air-Dried, and Pasteurized Quail Eggs Produced in Benin.International journal of food science · 2022Article
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Nutrients in quail eggs can be affected by egg product processing technologies. However, freeze-drying would be the most suitable, but it is very costly and difficult to transfer to the quail egg production actors. This study is aimed at comparing the physicochemical and microbiological qualities of liquid, pasteurized, hot air-dried, and freeze-dried quail eggs. Liquid quail eggs were used as controls. The physicochemical and microbiological qualities were evaluated by conventional methods. The results showed that freeze-dried and hot air-dried quail eggs differed (
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Registered trials
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