HIGHLIGHTS
- who: Kotchikpa Justin Ekpo et al. from the Regional Center of Excellence in Poultry Sciences (CERSA), University of Lome (UL), Lome, Togo have published the article: Comparative Study of the Physicochemical and Microbiological Quality of Liquid, Freeze-Dried, Hot Air-Dried, and Pasteurized Quail Eggs Produced in Benin, in the Journal: International Journal of Food Science of 10/08/2022
- what: From this study, it is important to note that freeze-dried quail eggs had the best physicochemical quality, which differed from that of hot air-dried quail eggs due to water activity and dry . . .
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