鷄卵의 食品衛生學的 照査鉛球

• 영문명: An Experimental Study on the Sanitary Conditions of Eggs
• 발행기관: 한국환경보건학회
• 저자명: 이용욱(Yong Wook Lee)
• 간행물 정보: 『한국환경보건학회지』제1권 제1호, 9~13쪽, 전체 5쪽
• 주제분류: 공학 > 환경공학
• 파일형태: PDF
• 발행일자: 1974.01.30

영문 초록

For the purpose of determining the degree of freshness and bacterìal contamiation of poultry farm eggs, the author collected 550 specimens from poultry farm, during the perìod from July 22 through October 3, 1973. Eggs of poultry farm were stored at 4 土l O C(Relative humidity 67-86%), 18:::t10 C(70-80%) an. 25:!::1 0 CC73-82%) during 20 days. The results are summarized as follows: 1) Egg weight was decreased O. 97土0.27 gm at 4:!::10 C, 1. 68土0.25 gm at 18二lOC(70-80%) gm at 25:!::lOC after 20 days. 2) Specific gravity of fresh eggs was found to average 1 Al785. 3) Yolk index of fresh eggs was found to average 0.419. 4)The regression equation between Yolk index and days was obtained y=O. 117-0. 001 x (r=-0.481, p<0.05) at 4:!::loC, .}’=0. 394-0.004 x (r=-0.738, p

목차

1. 緖 論

ll. 調훌對事 및 方法

lll. 威法 및 方法

fI. 結論

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