English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

This study aimed to evaluate the internal quality of eggs subjected to three different types of coatings: no coating (control); 3% gelatin and mineral oil. We used 180 white eggs, with an average weight of 62 g, from laying hens strain Shaver White. Those eggs were stored at a temperature of 25 ° C in a BOD during 35 days and were analyzed every seven days. We evaluated yolk, albumen, shell and weight loss percentage, Haugh units, specific gravity, yolk index, albumen and yolk pH and egg shell color. The results showed that storage time affects the quality of the eggs and the treatment coating the egg with mineral oil were provided the better internal quality of eggs, while the gelatin coating showed intermediate quality and without coating treatment, a poorer quality internal eggs, thus showing necessary to use some kind of coating to increase the shelf life of eggs.\ud \u

Qualidade interna de ovos submetidos a diferentes tipos de revestimento e armazenados por 35 dias a 25ºC