Quality and processing behavior of egg white and yolk from commercial free-range and barn-laid eggs: Physical, compositional and rheological assessment in raw and heat-treated (grilled) states
This article belongs to the Special Issue Quality of Eggs, Poultry Meat and Egg Products.
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2026 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:dnet:digitalcsic_::ac279c32cedcbb17bbaf9993cbb133f8 |
| Acceso en línea: | http://hdl.handle.net/10261/431614 |
| Access Level: | acceso abierto |
| Palabra clave: | Free-range eggs Barn-laid eggs Egg white Egg yolk Fatty acid profile Thermal processing Rheology Microscopy Griddle cooking |
| Sumario: | This article belongs to the Special Issue Quality of Eggs, Poultry Meat and Egg Products. |
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