What are the experiments conducted to test the stability of IgY in food products?
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Experiments were conducted to test the stability of IgY in food products. One study used rapid aging and real-condition methods to assess the stability of frozen meat, yogurt, and functional foods . Another study tested the effect of polyethylene films coated with polyvinylchloride lacquer and antimicrobial agents on the growth of microorganisms on the surface of soft cheese and raw chicken meat . Additionally, a study focused on the stability of aseptically packed food products by measuring the conductivity changes of the packaged food using impedance measurement . These experiments aimed to evaluate the stability of IgY in different food products under various conditions.
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01 May 2000 | The experiments conducted in the paper are related to the interface circuit for impedance measurement, not the stability of IgY in food products. |
1 Citations | The experiments conducted to test the stability of IgY in food products are not mentioned in the provided information. |
| The experiments conducted in this study tested the effect of polyethylene films coated with antimicrobial agents on the growth of microorganisms in soft cheese and raw chicken meat. | |
| The experiments conducted in this study were focused on testing the stability of different bearing configurations. |
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