Composition of raw and lyophilised free-range chicken egg using proximate analysis
This study examined the proximate composition of free-range chicken eggs in two preparation methods, which were raw and lyophilisation. Eggs were separated into albumen and yolk, and then analysed in both raw and lyophilised states. Freeze drying was performed by initially freezing at -10°C, foll...
| Main Authors: | , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
Universiti Putra Malaysia
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/121166/ http://psasir.upm.edu.my/id/eprint/121166/1/121166.pdf |