Pérdida de peso y parámetros de calida en huevo fresco de gallina recubiertos a base de polímeros comestibles

The application of edible coatings on fresh chicken eggs presents various advantages, such as increasing its useful life, preserving its internal quality, decrease in weight loss, reduction of breaks and vehicleization of compounds antimicrobials to eliminate pathogenic bacteria such as Salmonella s...

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Bibliographic Details

Main Authors:	Peralta, Milagros, Quinteros, Santiago, Lezcano, Liliana, Krämer, Carina Lorena, Vranic, Maria Laura, Ríos, Rosa Silvina, Rocha, Gabriela Fernanda
Format:	info:ar-repo/semantics/parte de libro
Language:	Español
Published:	Asociación Argentina de Tecnólogos Alimentarios - AATA 2024
Subjects:	Eggs Fresh Products Layer Chickens Sodium Alginate Xanthan Gum Edible Films Huevos Productos Frescos Gallina Ponedora Alginato de Sodio Goma Xantan Film Comestible Fresh Chicken Egg Huevo Fresco de Gallina
Online Access:	http://hdl.handle.net/20.500.12123/17036