Exploring the physical characteristics of eggs for consumption and industrial use in Kosovo: a comprehensive quality analysis

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Properties Pub Date : 2024-02-23 DOI:10.1080/10942912.2024.2317731

Mergim Mestani, Medin Zeqiri, Pajtim Bytyçi, Rozeta Hasalliu, Elena Kokthi, Ibrahim Mehmeti, Waseem Khalid, Nasser A Al-Shabib, Muhammad Zubair Khalid, Felix Kwashie Madilo, Emmanuel Letsyo

引用次数: 0

Abstract

Kosovo, like the global trend, is experiencing a rising demand for eggs, emphasizing the necessity for stringent regulatory oversight to maintain freshness and meet increasing consumer and industr...

查看原文本刊更多论文

探索科索沃食用和工业用鸡蛋的物理特性：综合质量分析

与全球趋势一样，科索沃对鸡蛋的需求也在不断增长，这突出表明有必要进行严格的监管，以保持鸡蛋的新鲜度，满足消费者和行业日益增长的需求。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

International Journal of Food Properties 工程技术-食品科技

CiteScore

5.20

自引率

3.40%

发文量

167

审稿时长

4.3 months

期刊介绍： The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.