Impact of Processing Methods on Nutritive Value and Fatty Acid Profile of Hen Eggs
The objective of the current study was to determine the effect of refrigeration, freezing and spray-drying processing method on nutritive components and fatty acid composition of egg yolk, egg white and whole egg. Spray-dried egg products showed higher values than those of frozen or refrigerated pr...
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| Format: | Article |
| Language: | English |
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University of Agriculture, Faisalabad
2010-10-01
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| Series: | Pakistan Veterinary Journal |
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| Online Access: | http://www.pvj.com.pk/pdf-files/30_4/219-222.pdf |