Evaluation of Muscodor cinnamomi as an egg biofumigant for the reduction of microorganisms on eggshell surfaces and its effect on egg quality

Evaluation of Muscodor cinnamomi as an egg biofumigant for the reduction of microorganisms on eggshell surfaces and its effect on egg quality

© 2017 Elsevier B.V. The presence of microorganisms on the eggshell surface is a factor of consideration in determining egg quality. These microorganisms can contribute to egg spoilage and can infect the egg. In this study, 18 morphotypes of microorganisms were isolated from eggshells. Morphological...

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書目詳細資料
Main Authors:	Suwannarach N., Kaewyana C., Yodmeeklin A., Kumla J., Matsui K., Lumyong S.
格式:	雜誌
出版:	2017
在線閱讀:	https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85008466064&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/40639
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