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| Şekeroğlu,Ahmet; Gök,Hamdiye; Duman,Mustafa. |
| The present study was conducted to investigate the effects of storage duration and egg shell color on external and internal egg quality traits. Eggs were obtained from 29-week--old ATAK-S layer hybrids reared in a traditional cage system. Storage durations were set as 0, 7, 14, 21 and 28 days. Shell color was classified as dark (59.00-67.99); moderate (68.00-70.99) and light (71.00-79.99) using the ΔΕ values of the eggs. The storage duration significantly affected the egg weight (P≤0.01), specific gravity (P≤0.01), breaking strength (P≤0.01), shell thickness (P≤0.01), shell weight (P≤0.01), surface area (P≤0.01), albumen index (P≤0.01), yolk index (P≤0.01),... |
| Tipo: Journal article |
Palavras-chave: ATAK-S; Brown egg; Hen; Poultry; Quality characteristics. |
| Ano: 2016 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202016000200015 |
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| Goodwin, Harold L., Jr.; Holcomb, Rodney B.; Rister, M. Edward. |
| Product placement survey data for 192 Asian-American households in Houston were used to analyze the value of rice quality attributes via the Consumer Goods Characteristics model (CGCM). Five rice varieties were used for this study: domestic Lemont, Jasmine 85, Toro II, and two different Thai import varieties. For each variety, marginal implicit prices were calculated at the means for seven characteristics: color, texture, aroma, stickiness, flavor, aftertaste, and moisture. |
| Tipo: Journal Article |
Palavras-chave: Asian Americans; Marginal implicit prices; Quality characteristics; Consumer Goods Characteristics Model; Demand and Price Analysis. |
| Ano: 1996 |
URL: http://purl.umn.edu/15111 |
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| Somsamorn Gawborisut; Araya Aromrit. |
| The experiment was designed to investigate the effect of antibacterial agents including sodium lactate, sodium acetate, and sodium triphosphate at the equal concentration of 10% (w/w) on quality characteristics and shelf-life of headless giant freshwater prawns. The prawns were dipped (2 minutes) in each antibacterial solution and stored in ice. Quality characteristics including psychrotrophic bacteria, mesophilic bacteria, surface color, muscle hardness, muscular pH, total volatile base nitrogen, and sensorial scores (appearance, odor, hand-feel texture, and overall acceptability) were measured on day 0, 4, 8, 12, 16, and 20 after storage. All antibacterial agents had no effect on surface color, muscular pH, muscle hardness, odor, and hand-feel texture of... |
| Tipo: Collection |
Palavras-chave: Giant freshwater prawn; Antibacterial agent; Quality characteristics; กุ้งก้ามกรามหักหัวแช่น้ำแข็ง; สารยับยั้งแบคทีเรีย; โซเดียมแลคเตท; โซเดียมอะซีเตท; ลักษณะเชิงคุณภาพ; คุณภาพทางประสาทสัมผัส; อายุการเก็บรักษา. |
| Ano: 2009 |
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5549 |
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