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British Poultry Science
Volume 64, 2023 - Issue 5
Meat and Egg Science
Combination of sensory evaluation with conventional physiochemical analyses to evaluate quality changes during long-term storage and estimate the shelf life of chicken eggs
G.-Z. Chena Department of Animal Science, National Chung Hsing University, Taichung, Taiwan
https://orcid.org/0000-0003-2081-9411View further author information
https://orcid.org/0000-0003-2081-9411View further author information, W. Chumngoenb Department of Animal Science, Faculty of Agriculture at Kamphaeng Saen, Kasetsart University, Nakhon Pathom, Thailandhttps://orcid.org/0000-0003-4160-2027View further author information
https://orcid.org/0000-0003-4160-2027View further author information, C. Kaewkota Department of Animal Science, National Chung Hsing University, Taichung, Taiwanhttps://orcid.org/0000-0001-8453-8905View further author information
https://orcid.org/0000-0001-8453-8905View further author information, Y.-M. Sunc National Animal Industry Foundation, Taipei, Taiwanhttps://orcid.org/0000-0003-0941-5678View further author information
https://orcid.org/0000-0003-0941-5678View further author information & F.-J. Tana Department of Animal Science, National Chung Hsing University, Taichung, TaiwanCorrespondence[email protected]
https://orcid.org/0000-0002-2884-1093View further author information
https://orcid.org/0000-0002-2884-1093View further author information