Research Article
Effects of Ultrahigh Temperature Pasteurization on the Liquid Components and Functional Properties of Stored Liquid Whole Eggs
Figure 2
Emulsification ability (a) and stability (b) of UHT-pasteurized and unsterilized liquid whole eggs. Values showing statistically significant difference in emulsification ability and stability are indicated with different letters a, b, c, d, or e ().
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(b) |