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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Bibliographic Details
Main Author:	Arzu Akpinar-Bayizit*, Tulay Ozcan, Lutfiye Yilmaz-Ersan and Ozan Gurbuz
Format:	Article
Language:	English
Published:	University of Agriculture, Faisalabad 2010-10-01
Series:	Pakistan Veterinary Journal
Subjects:	Cholesterol Fatty acid composition Hen eggs Nutritional value
Online Access:	http://www.pvj.com.pk/pdf-files/30_4/219-222.pdf

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