Composition of raw and lyophilised free-range chicken egg using proximate analysis

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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...

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Bibliographic Details
Main Authors:	Yunus, Nur Aqillah, Sharifuddin, Nur'ain, Sukor, Rashidah
Format:	Conference or Workshop Item
Language:	English
Published:	Universiti Putra Malaysia 2024
Online Access:	http://psasir.upm.edu.my/id/eprint/121166/ http://psasir.upm.edu.my/id/eprint/121166/1/121166.pdf

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