EFFECT OF NATURAL PRESERVATIVES ON THE SHELF LIFE AND
CALORIMETRIC PROPERTIES OF SALTED, LIQUID WHOLE EGG
Karina Ilona Hidas, Csaba Németh, Judit Csonka, Anna Visy, László Friedrich, Ildikó Csilla Zeke
Key words: Liquid whole egg, Shelf life, Calorimetric properties, Microbiological status, Plant extracts, Allil
isothiocyanate.