A. Revyakin, I. L. Stefanova, Ludmila V. Shakhnazarova, Anastasia Yu. Klimenkova
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Abstract
Experimental material has been given that shows egg boiling optimal time in dependence on egg mass for the best sensory qualities preservation: smell, color and taste. Egg yolk outer membrane color change has been shown in dependence of boiling time and possibility of this process colorimetric control.
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