Research Article
Effects of Ultrahigh Temperature Pasteurization on the Liquid Components and Functional Properties of Stored Liquid Whole Eggs
Figure 1
Foaming ability (a) and foaming stability (b) of unsterilized and UHT-pasteurized liquid whole eggs. Values showing statistically significant differences in foaming ability and stability indices are indicated with different letters a, b, c, d, or e ().
(a) |
(b) |